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Strawberry, Rhubarb & Chocolate Bread Pudding

Difficulty: Easy


  • 8-10
  • 12 Vietnamese slider rolls, cut into thirds or 400g panettone or brioche loaf, sliced
  • 150g Haigh’s Milk Orange Pastilles, roughly chopped
  • 1/4 cup (35g) slivered almonds
  • Vanilla custard or ice cream, to serve
Vanilla custard
  • 1 cup (250ml) jersey milk
  • 1 cup (250ml) pouring cream
  • 3 extra-large free range eggs, lightly beaten
  • 1/3 cup (80g) raw caster sugar
  • 1 teaspoon vanilla bean paste
Strawberry and rhubarb compote
  • 400g diced rhubarb stems (approx. 4), cut into 2cm chunks and rinsed
  • 1 punnet strawberries, hulled, quartered and rinsed
  • 1 tablespoon vanilla bean paste
  • 1/4 cup (60g) raw caster sugar


  • 20 mins + cooling Prep
  • 75 mins Cooking
  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a deep 22cm x 22cm baking dish with butter.
  2. For the compote, heat a large sauté pan over a medium-high heat. Place rinsed rhubarb and strawberries in a large mixing bowl with vanilla bean paste and sugar, tossing until well coated. Add the mixture to the preheated pan, cover and cook for 2-3 minutes or until sugar begins to caramelise, stirring occasionally to prevent fruit sticking. Reduce heat to medium and cook for a further 6-8 minutes, or until rhubarb collapses, stirring occasionally to prevent fruit sticking. Set aside in a bowl and allow to cool completely.
  3. For the vanilla custard, combine milk, cream, eggs, sugar and vanilla together in a large jug, whisking until well combined.
  4. For the pudding, layer a third of the bread into the prepared baking dish. Carefully pour over a third of the vanilla custard mix and leave to stand for 5 minutes, to allow bread to soak up liquid. Top with a third of the rhubarb compote and a third of the chopped Haigh’s pastilles. Repeat process with remaining ingredients, finishing with a top layer of compote and chocolate, sprinkling almonds over the top to finish.
  5. Place pudding in preheated oven for 20 minutes, before turning the temperature down to 160°C (140°C fan-forced) for 45 minutes or until the pudding is puffed, golden and custard is cooked through. Remove from oven and serve immediately with cream.
  6. Note: an alternative to slider rolls is 400g panettone or brioche loaf, sliced.