Bread Pudding with Rhubarb and White Chocolate (Nova Scotia)

Obviously the rhubarb is the star of the pudding. But to counter the refreshing sour side to the rhubarb, we've added white chocolate, which works perfectly. It gives the pudding a rich creaminess and also a texture, since the chunks don't all melt down.

8 slices stale crusty bread, cubed (370 g)
5 eggs
2 cups heavy cream
1 cup milk
2 tsp. pure vanilla extract
pinch sea salt
1 cup sugar
4 cups rhubarb
6 oz white chocolate, chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place cubed bread on a baking sheet and place in the oven to dry out while preparing the remaining ingredients.

Whisk together the eggs, cream, milk, vanilla, salt and sugar. Continue until the sugar is dissolved. Spread the bread into a casserole dish, 9x13” if you want a single layered bread pudding or 9x9” if you prefer a thicker bread pudding with a crunchy top. Pour in the milk mixture. Gently stir in the rhubarb and white chocolate.

Bake until set, about 1 hour. Remove from oven and let stand 15 minutes before serving.

Can also be served cold.

Makes 8 servings.