Jersey Milk and Black Butter Bread Pudding with Roasted Rhubarb

A comforting and decadent bread pudding using rich Jersey milk and nutty black butter, complemented by the tartness of roasted Jersey rhubarb. A true taste of Jersey!

Prep Time

20 minutes

Total Time

1 hour

Calories

680 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.42/serving

Season:

🌸 Spring

Meal Type:

Dinner•Snack•Dessert•Bread

Cuisine:

Jersey•British

Cooking Style:

Roasting

Mood:

Comfort Food

Ingredients

Servings

8slicesStale Bread(Brioche or challah preferred, but any day-old bread will work.)

£0.50

3cupsJersey Milk(Adds richness and sweetness.)

£1.20

8tablespoonsJersey Butter(Unsalted, divided.)

£1.80

4Eggs(Large)

£1.20

0.5cupGranulated Sugar

£0.25

1teaspoonVanilla Extract

£0.15

0.5teaspoonGround Cinnamon

£0.05

0.3teaspoonPinch of Salt

£0.01

1poundJersey Rhubarb(Trimmed and cut into 1-inch pieces, local and seasonal)

£2.50

2tablespoonsCaster Sugar(For roasting rhubarb)

£0.10

0.3cupJersey Royal Potatoes(Pre-cooked and mashed until smooth)

£0.75

Total Cost

£8.51

£1.42 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2.
Prepare the roasted rhubarb: Toss rhubarb pieces with caster sugar and spread in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender but not mushy. Set aside to cool slightly.
3.
Cut the bread into 1-inch cubes and place in the prepared baking dish. Distribute the roasted rhubarb evenly over the bread cubes.
4.
In a large saucepan, melt 6 tablespoons of Jersey butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a deep brown color and smells nutty. This is the 'black butter'. Be careful not to burn it!
5.
Remove the black butter from the heat and let cool slightly. Stir in the mashed Jersey Royal Potatoes.
6.
In a separate bowl, whisk together the Jersey milk, eggs, granulated sugar, vanilla extract, cinnamon, and salt.
7.
Whisk in the black butter/potato mixture into the milk and egg mixture until well combined.
8.
Pour the custard mixture evenly over the bread and rhubarb in the baking dish. Gently press down on the bread to ensure it is soaked.
9.
Let the bread pudding sit for at least 15 minutes to allow the bread to absorb the custard. This step is important!
10.
Dot the top of the bread pudding with the remaining 2 tablespoons of Jersey butter, cut into small pieces.
11.
Bake in the preheated oven for 30-40 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out mostly clean.
12.
Let the bread pudding cool slightly before serving. Serve warm or at room temperature. It is delicious on its own or with a scoop of vanilla ice cream.

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My Notes

Nutrition Information

Nutrition per serving (250g)

680 kcal / 2845 kJ

Carbs

70g

27% of RDA

Fat

38g

54% of RDA

Protein

19g

38% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

40 g

44% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

24 g

120% of RDA

Chef's Tips

For a richer flavor, add a splash of Jersey cream to the custard mixture.

You can add a handful of raisins or other dried fruit to the bread pudding if desired.

Leftover bread pudding can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Experiment with other seasonal Jersey fruits, such as apples or blackberries, in place of the rhubarb.

Cooking Equipment

Oven

9x13 inch baking dish

Large saucepan

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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