Rhubarb Maple Bread Pudding
Source: Appleton Post Crescent
Perfect dessert for rhubarb season
Not a sweet dessert
Ingredients
- 4 slices good white bread (Breadsmith’s French Pheasant)
- 3/4 c. milk
- 3 Tbls. butter, divided (2 Tbls. + 1 Tbls._
- 2 eggs
- 1/4 c. maple syrup
- 1/4 c. plus 1 Tbls. sugar
- pinch of salt
- 1 c. of chopped rhubarb
Whipped Cream
- 1 c. heavy whipping cream,
- 2 Tbls. powdered sugar
- 1/2 t. maple extract
Instructions
Remove the crusts from the bread and toast the slices. Cut or tear into small cubes and place in a bowl.
Heat the milk with 2 tablespoons of the butter and pour over the bread cubes. Let soak for 10 minutes.
Use the remaining butter to coat a 1-quart casserole.
After the toast has soaked for 10 minutes, mix together the eggs, maple syrup and salt.
Combine the rhubarb and 1/4 cup sugar; let stand 10 minutes.
Toss the rhubarb mixture and egg mixture with the bread mixture.
Pour into the buttered casserole, sprinkle remaining 1 tablespoon sugar on top and bake at 350 degrees for 50 minutes or until rhubarb is soft and the top golden brown.
To Make Whipped Cream: Chill bowl and beaters. Pour whipping cream into chilled bowl; add powdered sugar and maple extract. Beat on medium speed until it no longer splatters. Increase speed to high and continue beating until stiff peaks form.
Serve bread pudding warm with maple-flavored whipped cream.
NOTE: Serves 4