Serves 7-8

Prep Time: 20 mins

Cook Time: Approx 45 mins

  • 400g Rhubarb, cut into 1-inch pieces and cooked for 1 min
  • 100g Demerara sugar
  • 3 large free-range eggs plus 1 yolk
  • 250 mls full-fat milk
  • 250 mls double cream
  • 2 drops vanilla extract
  • 225g of bread such as brioche or white rolls
  • 30g butter175g cream cheese or ricotta
  • 30g icing sugar
  • Zest of 1 lemon and 1 orange
  • Whipped cream to serve


  1. Preheat the oven to 180oC
  2. Bring the milk, cream & vanilla extra to the boil, turn of the heat. In a bowl mix together the eggs and sugar.
  3. Pour the warm milk & cream mix over the eggs and mix thoroughly. Add the icing sugar & zests to the cream cheese and mix. Spread the cheese onto the bread slices.
  4. Using an oven proof dish, layer the bread and rhubarb into the dish. Sieve the custard mix over the bread slices and allow top soak for a couple of minutes.
  5. Place into a roasting dish and pour enough boiling water into the roasting dish to come halfway up the sides.
  6. Cook in the preheated oven for 40-45 mins or until golden and set.
  7. Remove from the oven and allow to cool for 10 mins.
  8. Dust with icing sugar and serve with whipped cream.