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Custard
- 1 cup evaporated milk
- 1 cup whipping cream
- 1 Tbsp. vanilla
- 2 eggs
- 1/2 cup sugar
- pinch salt
Pudding
- 4 large slices French bread or enough bread to fill 8″x8″ baking dish
- butter
- cinnamon
Rhubarb Coulis
- 2 cups chopped rhubarb (frozen is fine)
- 1/2 cup sugar
- 1/4 cup water
- juice of 1/2 lemon
Instructions
- To prepare custard, combine evaporated milk, whipping cream and vanilla in saucepan and heat to a boil. Whisk eggs, sugar and salt together and add to boiling milk. Strain through sieve. Butter an 8″x8″ baking dish. Butter bread and cut into 1″ pieces. Fill the dish with bread and generously dust with cinnamon. Pour custard over bread, ensuring all pieces underneath become moist. Soak for 30 minutes. Place dish in pan of hot water 2″ deep. Bake at 350 F for 35-40 minutes, or until custard is set and pudding is golden brown.
- To make coulis, combine rhubarb, sugar, water and lemon juice in saucepan. Simmer until rhubarb is tender, then puree in blender.
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