Rhubarb & Custard Bread Pudding - cooking recipe

Ingredients

1 3/4 cups light cream
1 1/2 cups milk
1 None vanilla bean pod, split lengthwise
1 1/2 lbs sliced white bread, crusts removed
4 tbsp (1/2 stick) butter, softened, plus 1 tbsp, melted
6 None eggs
3/4 cup granulated sugar
2 tbsp demerara sugar
1 tbsp powdered sugar
None None FOR THE RHUBARB AND RASPBERRY JAM
1 1/2 lbs trimmed rhubarb, coarsely chopped
1/2 cup granulated sugar
None None FOR THE BREAD PUDDING
1 cup raspberries

Preparation

For the rhubarb and raspberry jam, place all ingredients and 1/3 cup water in a large saucepan on medium heat and bring to a simmer. Reduce heat to low; simmer, uncovered, for 15 mins or until thick. Cool.
Preheat the oven to 325\u00b0F. Grease a 13 x 9-inch baking dish.
Place the cream, milk and vanilla bean in a medium saucepan on medium heat. Bring to a simmer. Remove from heat and let stand for 15 mins. Discard the vanilla bean.
Meanwhile, spread the bread slices with the softened butter, flattening the bread slightly (this will help it stay rolled when filled). Spread the slices with tablespoons of jam. Roll the slices up to enclose the filling, then cut in half crosswise. Arrange the bread spirals, cut-side up, in the prepared dish.
Whisk the eggs and granulated sugar in a large bowl until combined. Whisk in the vanilla cream mixture. Pour the custard mixture over the bread and let stand for 15 mins.
Brush the tops of the bread spirals with melted butter, then sprinkle with demerara sugar.
Bake for 40 mins or until the custard is just set. Let stand for 10 mins before serving. Dust with powdered sugar.