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Rhubarb and ricotta bread and butter pudding

Rhubarb and ricotta bread and butter pudding
4.4 5 ratings
Prep. 20 min
Total 2 h 30 min
6 portions
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Ingredients

Ricotta
  • full cream milk
    1800 g
  • white vinegar
    80 g
Stewed rhubarb and raspberries
  • rhubarb cut into pieces (4 cm)
    300 g
  • frozen raspberries
    100 g
  • caster sugar
    140 g
  • orange juice only
    1
  • lemon juice
    20 g
  • vanilla bean cut into halves lengthways and seeds removed
    1
Bread and butter pudding
  • butter for greasing
  • fruit bread day-old (approx. 750 g - see Tips)
    12 slices
  • orange zest only, no white pith
    1
  • icing sugar for dusting
  • rhubarb thinly sliced (½ cm)
    50 g
  • eggs
    4
  • full cream milk
    160 g
  • pouring (whipping) cream
    220 g
  • brandy
    50 g
  • caster sugar
    50 g
  • raw sugar for sprinkling

Difficulty

medium

Nutrition per 1 portion

Sodium 339.6 mg
Protein 24.4 g
Calories 3272.8 kJ / 779.2 kcal
Fat 34.1 g
Fibre 4.3 g
Saturated Fat 20.1 g
Carbohydrates 94.8 g

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Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

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