Method

• 1.
  Preheat oven to 160°C. Grease a 1.5L-capacity baking dish with butter and set aside.
• 2.
  For the poached rhubarb, place rhubarb, sugar, 1/2 cup (125ml) water, orange zest and vanilla bean and seeds in a medium baking dish. Bake for 20 minutes or until rhubarb is tender.
• 3.
  Carefully remove rhubarb from the dish and set aside. Discard the vanilla pod. Pour syrup into a small saucepan over medium heat. Bring to a simmer and cook for 15-20 minutes until reduced by half. Set aside to cool slightly.
• 4.
  Place almond milk, cream and allspice in a small saucepan over medium-low heat and bring to just below a simmer.
• 5.
  Place eggs, egg yolks and sugar in a large bowl and, using a whisk, gently stir to combine (try not to incorporate too much air as you stir). Pour over the hot almond milk mixture, whisking constantly until combined.
• 6.
  Butter each slice of fruit loaf, halve into triangles, and arrange in prepared dish, layering each slice so they overlap. Arrange half of the poached rhubarb and half the pecans between the bread layers. Pour over the almond milk custard mixture and allow to soak for 15 minutes. Cover with foil and bake for 30 minutes. Remove from the oven, remove foil and scatter with extra 2 tbs sugar. Bake for a further 15 minutes or until sugar has caramelised.
• 7.
  Stand for 15 minutes, then drizzle with rhubarb syrup and top with remaining poached rhubarb and pecans. Serve with creme fraiche alongside.