Rhubarb Bread Pudding With Maple Syrup

Name: Rhubarb Bread Pudding With Maple Syrup
Ingredients: Bread; 3 tbsp (45 mL) butter, melted; 3 tbsp (45 mL) maple syrup; 1/4 tsp (1 mL) freshly grated nutmeg; 1/4 tsp (1 mL) ground cardamom; 1/4 tsp (1 mL) ground cloves; 8 slices white bread, crusts removed; Rhubarb; 1 cup (250 mL) granulated sugar; 3 cups (750 mL) water; 1 lb (500 g) rhubarb cut in to 11/2 -inch (4-cm) lengths; 1/2 tsp (2 mL) grated nutmeg; 1/2 tsp (2 mL) cinnamon; 1 tsp (5 mL) grated lemon rind; Pinch salt; Custard; 2 tbsp (25 mL) granulated sugar; 3 large eggs; 1 cup (250 mL) whipping cream; 3 tbsp (45 mL) maple syrup; 1/4 tsp (1 mL) ground cardamom

21 ingredients

1 steps

Ingredients

Bread
3 tbsp (45 mL) butter, melted
3 tbsp (45 mL) maple syrup
1/4 tsp (1 mL) freshly grated nutmeg
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) ground cloves
8 slices white bread, crusts removed
Rhubarb
1 cup (250 mL) granulated sugar
3 cups (750 mL) water
1 lb (500 g) rhubarb cut in to 11/2 -inch (4-cm) lengths
1/2 tsp (2 mL) grated nutmeg
1/2 tsp (2 mL) cinnamon
1 tsp (5 mL) grated lemon rind
Pinch salt
Custard
2 tbsp (25 mL) granulated sugar
3 large eggs
1 cup (250 mL) whipping cream
3 tbsp (45 mL) maple syrup
1/4 tsp (1 mL) ground cardamom

Directions

1

{"0":"1. Preheat oven to 350\u00b0F. (180\u00b0C).","2":"2. Mix butter, maple syrup, nutmeg, cardamom and cloves together and brush on one side of the bread. Lay in a single layer on a baking sheet. Bake in the oven for 8 to 10 minutes, or until lightly golden on bottom and at edges. Reserve.","4":"3. To prepare rhubarb, add sugar to water and bring to a boil over high heat, stirring until sugar is melted. Boil for 2 minutes. Reduce the heat to a simmer and add rhubarb. Simmer rhubarb for 2 minutes or until limp, and then remove from heat. Use a slotted spoon to remove rhubarb from syrup.","6":"4. Toss the rhubarb with nutmeg, cinnamon, lemon rind and salt. Set aside.","8":"5. For custard, whisk together sugar, eggs, cream, maple syrup and cardamom in a mixing bowl.","10":"6. Grease an 8 x 8-inch (2-L) baking pan.","12":"7. Trim one layer of toasted bread to fit and lay in pan. Sprinkle half the rhubarb over the bread. Repeat the bread layer and finish with rhubarb.","14":"8. Pour the custard over the bread and fruit in the pan. Press down lightly on any bread that is not submerged in egg mixture. Cover and bake for 30 minutes.","16":"9. Uncover and bake 15 minutes longer, or until set and puffed. Note that the fruit makes this a very soft bread pudding. Remove from oven and serve immediately. Garnish with a drizzle of maple syrup."}