Rhubarb Bread and Butter Pudding

Preparation Time: 25 mins | Cooking Time: 30 mins | Serves: 6


  • . 6 slices good quality white bread approximately 1cm thick.
  • . softened butter
  • . 5 dessertspoons rhubarb & ginger jam.
  • . 250g diced fresh rhubarb.
  • . 3 medium eggs.
  • . 280ml whole milk
  • . 85ml double cream.
  • . 85g caster sugar.


. Butter the 6 slices of bread then spread 3 of them with the jam and sandwich together.

. Spread the top of each sandwich with butter.

. Cut each sandwich into quarters then each quarter in half diagonally so you end up with small triangular sandwiches.

. Lightly butter an ovenproof dish then place the sandwiches in it and scatter the chopped rhubarb on top of them.

. Whisk together the eggs, milk, cream and sugar then pour over the bread and rhubarb.

. Bake at 190C for about 30 minutes or until set and serve with creme fraiche, cream or custard.


About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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