Rhubarb and custard bread pudding

1.For rhubarb jam, rinse rhubarb in a colander, shake off excess water and transfer to a saucepan. Add sugar and juices, stir occasionally over medium-high heat until sugar dissolves, then stir occasionally until thick and jammy (4-5 minutes). Transfer to a container and refrigerate until chilled. Jam will keep refrigerated for 2 weeks.

2.Preheat oven to 160C. Divide 2 tbsp rhubarb jam among five buttered 250ml oven­proof teacups or shallow bowls and set aside.

3.Slice each loaf of bread lengthways into four 1cm-thick slices, butter one side of each slice and spread with a little rhubarb jam (you may have some jam left over). Roll each slice into a short cylinder, then cut each roll in half widthways. Place three rolls, cut-side up, in each teacup.

4.Whisk cream, milk, eggs, sugar and vanilla seeds in a bowl to combine, divide among teacups and stand for 10 minutes. Scatter with crushed sugar cubes, place on a tray and bake until golden and set (10-12 minutes). Stand for 10 minutes and serve warm.