Rhubarb Bread Pudding
Source: Taste of Home
A great way to use day-old bread, especially during rhubarb season.
Ingredients
- 8 slices good artisan bread, lightly toasted
- 1-1/2 c. milk
- 1/4 cup butter, cubed
- 5 eggs, lightly beaten
- 1-1/4 c. white sugar
- 1/2 t. ground cinnamon
- 1/4 t. salt
- 3 c. chopped fresh or frozen rhubarb, thawed (see note)
- 1/3 to 1/2 c. packed brown sugar
Instructions
Remove crusts from bread; cut into 1/2-inch cubes. Place in a greased 9 x 9 baking dish.
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Remove from the heat and stir in butter until melted. Pour over bread; let stand for 15 minutes.
In a large bowl, combine the eggs, sugar, cinnamon, salt and rhubarb; stir into bread mixture. Pour batter into prepared baking dish.
Sprinkle with brown sugar.
Bake at 350 degrees for 45-50 minutes or until set. Serve warm.
Refrigerate leftovers.
Serves 8
NOTE: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.