Step 1Pre-heat the oven to 150°C Fan / 180°C Oven / Gas Mark 4.
Step 2Dice the bread and place into a suitable ovenproof dish or individual dishes.
Step 3Separate the eggs into yolks and whites.
Step 4Whisk 75g of caster sugar, six egg yolks and vanilla until thick and smooth.
Step 5Bring the cream to the boil then pour it over the eggs to form a custard. Pour this mixture over the diced bread.
Step 6Bake in the oven for 15 mins to start the cooking process.
Step 7Remove from the oven and top with rhubarb, or an alternative seasonal fruit of your choice. Sprinkle 25g of caster sugar over the fruit.
Step 8Make your meringue by whisking three egg whites to soft peaks and adding 200g of caster sugar slowly until the meringue is thick and glossy.
Step 9Top the rhubarb with the meringue, making sure you get lots of peaks.
Step 10Bake in the oven for an additional 15 mins.
Step 11Cool slightly and serve with more rhubarb and pouring cream or custard, which could be further fortiﬁed.
- 4 slices Country Range White Square Thick Sliced Bread
- 400 ml Country Range UHT Dairy Whipping Cream
- 6 ea Country Range Free Range Medium Eggs
- 200 g Country Range Solid Pack Rhubarb
- 300 g caster sugar
- 1 ea vanilla pod
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