Rhubarb Bread And Butter Pudding

• 1 pound red rhubarb
• Sugar
• 4 tablespoons butter, preferably unsalted
• 12 slices good-quality white bread, crusts removed
• 2 cups cream
• 1 cup milk
• 4 extra large free-range eggs, beaten lightly
• 1 teaspoon pure vanilla extract
• 3/4 cup plus 2 tablespoons sugar
• 1 tablespoon extra sugar, for sprinkling on top of pudding
• Softly whipped cream
• A deep 8-inch square or round baking dish
• A water bath or roasting pan

1. Cut the rhubarb into 1-inch pieces. Put into a dish and sprinkle with sugar. Let macerate for an hour.
2. Butter the bread. Arrange four slices, buttered-side down, in one layer in the buttered baking dish. Scatter half the rhubarb over the bread, and cover with another layer of bread, buttered-side down. Scatter the remaining rhubarb on top and cover with the remaining bread, buttered-side down.
3. Whisk together the cream, milk, eggs, vanilla, and sugar in a bowl. Pour the mixture through a fine strainer over the bread. Sprinkle the extra spoonful of sugar over the top. Let the mixture stand, covered loosely, for at least 1 hour or refrigerate overnight.
4. Preheat the oven to 350u0b0F.
5. Bake in a water bath - the water should be boiling and should come halfway up the sides of the baking dish - in the middle of the preheated oven, for about 1 hour or until the top is crisp and golden. Server the pudding warm, with some softly whipped cream.

red rhubarb, sugar, butter, white bread, cream, milk, eggs, vanilla, sugar, extra sugar, cream, water

Taken from www.epicurious.com/recipes/food/views/rhubarb-bread-and-butter-pudding-238044 (may not work)