Jersey Milk and Black Butter Bread Pudding with Roasted Rhubarb

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.

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.

Cut the bread into 1-inch cubes and place in the prepared baking dish. Distribute the roasted rhubarb evenly over the bread cubes.

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!

Remove the black butter from the heat and let cool slightly. Stir in the mashed Jersey Royal Potatoes.

In a separate bowl, whisk together the Jersey milk, eggs, granulated sugar, vanilla extract, cinnamon, and salt.

Whisk in the black butter/potato mixture into the milk and egg mixture until well combined.

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.

Let the bread pudding sit for at least 15 minutes to allow the bread to absorb the custard. This step is important!

Dot the top of the bread pudding with the remaining 2 tablespoons of Jersey butter, cut into small pieces.

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.

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.