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Rhubarb and Ginger Brioche Bread Pudding


Rhubarb and Ginger Brioche Bread Pudding Recipe

Ingredients:
  • 1 cup seedless raspberry preserves
  • 1/2 cup water
  • 1/3 cup chopped crystallized ginger
  • 1 tablespoon finely grated orange peel
  • 2 1/2 pounds rhubarb (preferably bright red), ends trimmed, stalks cut into 1/2-inch-wide pieces (8 to 9 cups)
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 vanilla bean, split lengthwise
  • Butter (for dish)
  • 8 (or more) 1/2-inch-thick slices brioche or egg bread (each about 5 x 4 inches), cut lengthwise in half
  • Lightly sweetened whipped cream
Directions:
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