Rhubarb Bread Puddings

provide bread pudding a fruity viewpoint following seasonal rhubarb.

The ingredient of Rhubarb Bread Puddings

• 1 bunch rhubarb leaves discarded base trimmed
• 2 tbsp honey
• 1 1 4 cups skim milk
• 2 eggs
• 1 2 tsp vanilla essence
• 8 x 1cm thick slices baguette bread
• 1 4 tsp freshly ground nutmeg

The Instruction of rhubarb bread puddings

• preheat oven to 180c wash rhubarb stalks cut into 3cm lengths place rhubarb 1 tablespoon honey and 2 tablespoons cold water in a saucepan beyond medium heat bring to the boil cover cook for 3 to 5 minutes or until soft take over to cool cut off surgically remove 1 2 cup rhubarb place remaining rhubarb in a container cover and refrigerate for out of the ordinary use see note
• disturb milk eggs vanilla and long lasting honey in a bowl until capably skillfully combined press 1 slice bread into each base of four 3 4 cup aptitude ramekins spoon 2 tablespoons egg mixture on top of higher than each slice peak each afterward 1 tablespoon rhubarb union and 1 slice bread pour exceeding steadfast egg mixture sprinkle subsequently nutmeg
• place puddings in a roasting pan pour boiling water into pan until halfway taking place in the works sides of ramekins bake puddings for 30 to 35 minutes or until set utility warm

Nutritions of Rhubarb Bread Puddings

calories: 190 483 calories
calories: 3 6 grams fat
calories: 1 grams saturated fat
calories: 29 3 grams carbohydrates
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calories: 8 9 grams protein
calories: 96 milligrams cholesterol
calories: 189 milligrams sodium
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