About this recipe:A simple dessert that is rich, creamy and totally moreish. Day-old bread is baked with rhubarb in a lightly sweetened eggy custard. It's delicious with whipped cream, ice cream or custard. Perfect for the cold winter months.
1 (397g) tin sweetened condensed milk
475ml boiling water
50g unsalted butter
280g cubed day-old bread
100g caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
250g chopped rhubarb
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease an 20x20cm baking dish.
Stir together the condensed milk, boiling water and butter in a saucepan over medium heat and heat until the butter has melted. Place the bread cubes in a large bowl and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
Beat eggs and sugar together in a bowl until frothy and add the cinnamon and vanilla extract. Beat the mixture again and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread and scrape the mixture into the prepared baking dish.
Line a roasting tin with a damp tea towel. Place filled baking dish on towel, inside roasting tin and place roasting tin on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
Bake in the preheated oven until a skewer inserted into the centre of the bread pudding comes out clean, about 1 hour.