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Rhubarb Bread Pudding and Whiskey Sauce

 

Pudding:

 

  • 4 eggs
  • 1 cup milk
  • 1 cup half  & half cream
  • ¼ cup sugar
  • 1 tsp vanilla
  • pinch of salt
  • 5 cups day-old cinnamon bread, cut into ½" cubes
  • 1lb rhubarb (about 6 hefty stalks), washed and cut into 1/2" slices
  • ¼ cup sugar
  • 1 tsp cinnamon

 

Sauce:

 

  • ¼ cup butter
  • ½ cup sugar
  • 3 Tbsp half 'n 'half cream
  • 2 Tbsp whiskey
  • Pinch of salt

 

Beat eggs together and whisk in milk, cream, sugar, vanilla and salt. Put bread into a buttered 8" baking dish. Pour milk and egg mixture over the bread and refrigerate for about 2 hours, pushing down the bread into the liquid from time to time.

 


Meanwhile mix the sliced rhubarb with sugar and cinnamon and let stand.

 


Stir the rhubarb well into the bread mixture before putting into a 375º oven. Bake about 55 minutes to one hour, or until golden brown and slightly puffed. Remove and cool for about half an hour.

 


Make the sauce. In a small saucepan, melt butter over medium heat. Whisk in remaining ingredients. Simmer until thickened slightly, whisking often. Remove from heat.

 


Spoon pudding into serving bowls with a puddle of warm sauce.

 

 

 

Recipe Courtesy Edible Communities, Vancouver


Picking InfoJuly 21st, 2020

  The 2020 Blueberry Season is over  We hope to see everyone again in June 2021       Phil Johnson passed away on April 7, 2020. Read ObituaryHe truly enjoyed visiting with ev

Walnut Springs Farm Update April 29th, 2020

Dear Friends, It will be blueberry season soon!  We anticipate opening in mid-June.  We will be making adjustments to adhere to any required restrictions to insure your safety.  We hope

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

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