Rhubarb bread pudding

Step 1/ 5

• 2 slices brioche
• 150 g rhubarb

• oven
• cutting board
• knife

Preheat oven to 200°C/400°F. Cut brioche and rhubarb into bite-sized pieces.

Step 2/ 5

• 25 g sugar
• 1½ tsp vanilla sugar
• salt

• large bowl
• cooking spoon

Mix brioche and rhubarb with sugar, vanilla sugar, and a pinch of salt.

Step 3/ 5

• butter for greasing

• ovenproof dish

Grease ovenproof dish with some butter and add brioche and rhubarb mixture.

Step 4/ 5

• 1 egg whites
• 2½ egg yolks
• 100 ml milk

• large bowl
• whisk

For the custard, whisk together egg whites, egg yolks, and milk. Pour the custard over the rhubarb mixture.

Step 5/ 5

• whipped cream to serve

• oven
• ovenproof dish
• aluminum foil

Bake in preheated oven covered with aluminum foil for approx. 15 - 20 min. Now, remove the foil and bake until golden brown for another 10 - 15 min. Serve lukewarm and with whipped cream to your liking.

Enjoy your meal!