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.