Tuesday, 22 June 2010

Rhubarb Bread and Butter Pudding








Rhubarb Bread Butter Pudding

8 slices bread
3 eggs
3 tbsp sugar
300ml cream
vanilla
Rhubarb jam
butter

Preheat oven to 180C.
Spread bread thickly with butter and rhubarb jam.
Cut the bread into triangles and arrange them in a greased oven-proof dish.
Whisk together cream, sugar, eggs and vanilla.
Pour over the bread and bake for 25-30 minutes.