Spiced brioche and rhubarb pudding

Method

1. Heat the oven to 180°C/160°fan/gas 4. Toss the rhubarb in a roasting tin with the spices, butter, sugar, zest and juice. Roast for 20 minutes until sticky and caramelised. Set aside to cool.
2. Spread the brioche with the butter. Cut into triangles and layer up in the prepared baking dish with two thirds of the rhubarb (set aside the rest).
3. In a jug, mix the milk, eggs, caster sugar and vanilla. Pour two thirds over the brioche, then set aside to soak. Just before baking, pour the rest over and top with the reserved rhubarb and the demerara sugar.
4. Bake for 30-40 minutes until golden brown and the custard has set around the edges. Serve with clotted cream, ice cream or custard.