Rhubarb and Apricot Bread Pudding

A touch of apricot jam makes an interesting sweet accent to the tanginess of the rhubarb. For other variations, try strawberry, cherry or blueberry jam. Drizzle with Devon custard for a smooth, creamy finish.

Preparation Time: 15 minutes

Cooking Time: 40 to 50 minutes

Serves: 8

Ingredients
Chopped (1/2-inch/1 cm pieces) Ontario Greenhouse Rhubarb	3 cups (750 mL)
Apricot jam	3/4 cup (175 mL)
Eggs	3
Granulated sugar	2/3 cup (150 mL)
2% milk	2 cups (500 mL)
Vanilla	1 tsp (5 mL)
Cubed day-old French or Italian bread (3/4-inch/2 cm cubes)	5 cups (1.25 L)
Sliced almonds	1/4 cup (50 mL)
Topping:
1 can Devon custard, optional	14 oz (398 mL)
2% milk	3 Tbsp (45 mL)

Directions

In bowl, mix together rhubarb and jam; set aside. In large bowl, whisk eggs with sugar; whisk in milk and vanilla. Stir in bread cubes. Stir in rhubarb mixture. Pour into lightly greased 9-inch (23 cm) square baking pan. Sprinkle with almonds.
Place pan in slightly larger pan; pour boiling water into large pan to come two-thirds up side of smaller pan. Bake in 350 ºF (180 ºC) oven for 45 to 50 minutes or until puffed and golden on top.
Topping: In small bowl, stir together custard and milk. Drizzle about 3 Tbsp (45 mL) over each serving. Serve hot or cold.

Note: Bread cubes should be slightly dried out. Lay out in single layer on baking sheet to dry slightly.

© – Source: Foodland Ontario, 2009.