Bread & Butter Pudding with Roasted Vanilla Rhubarb & Custard

Name: Bread & Butter Pudding with Roasted Vanilla Rhubarb & Custard
Yield: Serves 4–6
Ingredients: ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; 1 batch of Homemade Custard; 2 tablespoons maple syrup; zest of 1 orange; 380 g (13 oz) fresh rhubarb; ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; ½ teaspoon ground cardamom; ½ teaspoon ground cloves; 1 baguette or 500 g (1 lb 2 oz) stale bread (preferably white); 1 baguette or 500 g (1 lb 2 oz) stale bread (preferably white); 500 ml (17 fl oz/2 cups) coconut milk; 1 teaspoon cinnamon; 100 g (3½ oz) pitted dates

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Do you have leftover stale bread lying around? I know exactly what you can make with it. Reimagined bread and butter pudding with rhubarb and custard. So good!

Ingredients

For the Pudding

500 ml (17 fl oz/2 cups) coconut milk
100

Dessert
Vegan
Spring

Method

Whizz the coconut milk, dates, cinnamon, cloves and cardamom in a food processor or blender until smooth.

Tear the bread into a deep baking dish, then pour the coconut milk mixture over the top. Let the mixture soak into the bread for at least 1 hour, or overnight.

When you are ready to bake the pudding, preheat the oven to