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Rhubarb Bread Pudding




Source of Recipe


garden fresh recipes magazine from "taste of Home"


List of Ingredients




8 slices bread, lightly toasted
1 1/2 cups milk
1/4 cup butter
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1 12/ cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup packed brown sugar


Recipe



Remove crusts from bread, cut into 1/2 inch cubes. Place in a greaased 1 1/2 quart baking dish. In a saucepan, heat milk over medium heat until bubbles form around sides of pan, remove from heat. Stir in butter until melted. Pour over bread, let stand for 15 minutes.

In a bowl, combine the eggs, rhubarb, sugar, cinnamon and salt, stir into bread mixture. Sprinkle with brown sugar. bake at 350 degrees for 45-50 minutes or until set. Serve warm. Refridgerate leftovers.

Yeilds: 8 servings