Tangy pink rhubarb balances the soft vanilla sweetness in this indulgent breakfast bake. Best served warm from the oven, but leftovers are also delicious cold the next day.
This colourful bake is sure to put a smile on your guests faces! Bright pink rhubarb is nestled amongst brioche and baked in custard.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
430
Ingredients
400 g rhubarb, cut into 4cm pieces
125 g caster sugar
Butter, to grease
300 ml milk
200 ml double cream
3 medium eggs
1 Tbsp. vanilla bean paste
400 g Brioche loaf, cut into 2cm-thick slices
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Toss the rhubarb pieces with 75g sugar in an ovenproof dish, then arrange in a single layer. Cover with foil and bake for 15min. Remove from oven, uncover and gently tip dish from side to side, encouraging the syrup to coat any un-melted sugar.
Step 2Re-cover and return to the oven for 5min, until rhubarb is just tender and all sugar has melted. Carefully pour the pink syrup into a small bowl and set the bowl and dish aside.
Step 3Grease a roughly 2.6 litre ovenproof serving dish and arrange 1/2 the cooked rhubarb in the bottom. In a jug, whisk the milk, cream, eggs, vanilla and remaining 50g sugar. Cut the brioche slices in 1/2 diagonally and arrange standing on their cut-side in the dish, on top of the rhubarb.
Step 4Dot over the remaining rhubarb, pour over the milk mixture, cover loosely with foil and set aside to soak for 30min.
Step 5Reheat oven (if needed) to 160°C (140°C fan) mark 3. Bake for 30-35min, or until the custard has just set (check in the middle between the slices). Remove from oven and serve with the reserved rhubarb syrup for spooning over.
GH Tip
If you only have one large ovenproof serving dish, cook the rhubarb in it at step 1, then drain off the syrup and remove the rhubarb to a plate before continuing with the recipe.
Per serving:
Calories: 430
Protein: 9g
Total fat: 24g
Saturates: 14g
Carbs: 44g
Total sugars: 24g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
