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Rhubarb Bread Pudding
Nb persons: 8
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Preparation time:
Total time:
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| RHUBARB PUDDING TIME: Prep: 15 min. + standing Bake: 45 min. Ingredients: | |
| 8 slices | bread, lightly toasted |
| 1-1/2 cups | milk |
| 1/4 cup | butter, cubed |
| 5 | eggs, lightly beaten |
| 3 cups | chopped fresh or frozen rhubarb, thawed |
| 1-1/2 cups | sugar |
| 1/2 teaspoon | ground cinnamon |
| 1/4 teaspoon | salt |
| 1/2 cup | packed brown sugar |
Directions:
Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish.
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes.
In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.
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