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 1/2-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 5 x 4 inches), cut lengthwise in half; Lightly sweetened whipped cream

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Rhubarb and Ginger Brioche Bread PuddingPatricia Heal

Bread pudding was originally created as a way to use up stale bread. Today, the dessert is a favorite in the U.K. and the U.S. Here, rich brioche is combined with a vanilla custard and pieces of tangy ginger-infused rhubarb.

Recipe notes

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