- . 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.