Rhubarb and Ginger Brioche Bread Pudding

Name: Rhubarb and Ginger Brioche Bread Pudding
Yield: 10 to 12 Servings
Ingredients: 1 cup seedless raspberry preserves; 1/2 cup water; 1/3 cup chopped crystallized ginger; 1 tablespoon finely grated orange peel; 2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into ½ inch-wide pieces (8 to 9 cups); 3/4 cup sugar; 3 large eggs; 1 cup whole milk; 1 cup heavy whipping cream; 1 vanilla bean, split lengthwise; Butter (for dish); 8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5x4 inches), cut lengthwise in half; Lightly sweetened whipped cream

By Tamasin Day LewisPhotography by Patricia Heal

March 28, 2010

Image may contain Plant Food and Produce

Recipe notes