3stalks rhubarbleaves trimmed, and chopped into 1/2 inch pieces
1cupplus 3 tablespoons granulated sugardivided
1tablespoonbutterfor baking dish
1cuphalf and half
vanilla ice creamfor serving
Preheat the oven to 350°F and place the baking rack in the center of the oven.
Slice the brioche in half lengthwise, as if you were making a large sandwich or making a layer cake. If the bread is especially lofty, you may consider slicing it into three layers, about 1 inch thick each. Spread the jam between the layers of bread, then reassemble the brioche. Cut into 1 inch crosswise pieces, then crosswise again, until you have cubes of jam filled bread.
Toss the rhubarb in 2 tablespoons of sugar.
Prepare a 9″x13″ baking dish by buttering the dish and sprinkling with 1 tablespoon of sugar. Arrange the brioche in the baking dish, and nestle the rhubarb in the nooks and crannies. Scatter the remaining rhubarb over the bread.
In a medium bowl, whisk together the remaining cup of sugar with the heavy cream, half and half, eggs, rum, vanilla and cinnamon. Pour if over the bread and rhubarb and let it sit in the the refrigerator for at least 30 minutes, periodically pressing the bread so that it gets evenly saturated.
Place the baking dish in the oven and bake for about 50 minutes, or until the bread pudding has puffed and is set in the center. Remove from the oven and let it sit for 10 minutes. Serve warm with scoops of vanilla ice cream.