Instructions

1. 1
   Preheat the oven to .
2. 2
   Heat the water and ¼ cup of sugar in a large frying pan over medium heat until the syrup bubbles.
3. 3
   Add the rhubarb and simmer for 3 minutes, turning occasionally.
4. 4
   Remove the heat and set aside to soak.
5. 5
   Heat the milk, cream and vanilla in a saucepan over a low heat until small bubbles appear.
6. 6
   Meanwhile, combine the remaining sugar, custard powder, and eggs in a heatproof bowl.
7. 7
   Gradually pour the hot milk into the egg mixture, whisking as you go to temper it.
8. 8
   Grease a , deep baking pan. Butter the bread slices.
9. 9
   Lay the bread slices in the baking pan, overlapping them slightly. Distribute the rhubarb on top, reserving the rhubarb syrup.
10. 10
    Pour in the custard to cover the bread slices. Soak for 20 minutes.
11. 11
    Bake for 30 minutes until the bread puffs up.
12. 12
    Scatter over 1 tablespoon sugar.
13. 13
    Increase temperature to and bake for 5 more minutes until golden.
14. 14
    Dust with powdered sugar and serve optionally with rhubarb syrup and cream.