Ingredients
Method
1.Preheat oven to 180°C/350°F.
2.Cut rhubarb into 6cm lengths. Place rhubarb in a 4-litre (16-cup) ovenproof dish; sprinkle with ¼ cup of the raw caster sugar. Roast, covered, for 25 minutes or until just tender. Transfer half the rhubarb to a medium bowl.
3.Meanwhile, trim brioche; cut into 1.5cm thick slices. Combine 70g of the butter with cardamom in a small bowl. Spread butter mixture onto brioche slices; top with three-quarters of the chocolate. Sandwich slices together.
4.Arrange brioche sandwiches, overlapping, on roasted rhubarb in ovenproof dish. Top with remaining rhubarb and remaining chocolate.
5.Split vanilla bean in half lengthways; scrape out seeds into a jug. Add eggs, ¼ cup of the raw caster sugar, cream and milk; whisk to combine.
6.Pour half the cream mixture over brioche; stand until mixture has soaked into brioche. Pour remaining cream mixture over brioche; dot with remaining butter, sprinkle with remaining raw caster sugar.
7.Place ovenproof dish in a large baking dish; add enough boiling water to come halfway up side of ovenproof dish.
8.Bake pudding for 30 minutes or until just set. Remove ovenproof dish from baking dish; stand pudding for 10 minutes. Serve dusted with sifted icing sugar.
Use regular caster sugar if raw caster sugar is not available. You could also use croissants, panettone, fruit bread or white bread instead of the brioche.
Note
