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
400g
rhubarb, cut into 4cm pieces
125g
caster sugar
Butter, to grease
300ml
milk
200ml
double cream
3
medium eggs
1Tbsp.
vanilla bean paste
400g
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
