Strawberry, rhubarb and ricotta challah bread pudding

Ingredients

For the roasted rhubarb
4 cups fresh rhubarb, cut into 1 inch pieces
½ tsp ground nutmeg
½ tsp cinnamon
2 tbsp butter
1/2 cup light brown sugar
juice and zest of one orange

For the bread pudding
8-10 cups challah, sliced (preferably a bit stale)
¾ cup strawberries
¼ cup caster sugar (or granulated sugar)
1 1/2 cups milk
1 cup heavy cream
½ tsp salt
1 tsp pure vanilla extract
4 medium eggs
4 tbsp butter, plus extra for greasing the baking pan
3/4 cup ricotta cheese

Icing sugar for dusting
Fresh whipped cream or Greek yoghurt for serving (optional)

Method

Preheat the oven to 180 C. Then, lightly grease a 1.5 litre baking dish with butter and leave to one side.

Put the rhubarb pieces in a medium bowl, and toss with the nutmeg, cinnamon, brown sugar, orange zest, and juice. Place in a baking tray and add the cubed butter. Roast for 20-25 minutes (make sure they are soft, but still retaining their stick-like shape).

While the rhubarb is roasting, make the milky mixture.

Put the milk and cream in a saucepan with a ½ tsp salt and bring to the boil. Remove from the heat and add vanilla extract.

While the milky mixture is cooling, in a medium bowl, beat the eggs and caster sugar. Then, slowly add the warm milky mixture to the eggs, continuously stirring.

Spread challah slices with butter and leave to one side. Then, drain the ricotta and place in a medium bowl. Add the icing sugar and mix well. Spread the buttered bread generously with the ricotta mixture.

Layer the bread, strawberries, and rhubarb in the ovenproof dish. Pour over the milky mixture and leave to sit for 30 minutes.

Bake for 30-40 minutes until golden in colour and the mixture has set around the edges.

Leave to cool for 5-10 minutes to allow the pudding to slightly set. Dust with icing sugar and serve with whipped cream or Greek yoghurt.

Recipe from The Nosher, myjewishlearning.com/the-nosher.

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