Fresh Rhubarb Bread Pudding
Ingredients
8 slices bread,
toasted
1 ½ c. Milk
¼ c. Butter or
margarine
5 eggs
1 ¼ c. Sugar
½ tsp. Cinnamon
¼ tsp. Salt
2 c. Fresh rhubarb,
diced
Preheat over to 325 degrees. Cut toast into ½ inch cubes and place in
buttered 2-quart casserole. In a medium
saucepan, heat milk and butter just to boiling. Pour over toast cubes and let stand for about 15 minutes. In a medium bowl, beat the eggs. Add the sugar, cinnamon and salt and beat
together. Stir in rhubarb. Stir into bread mixture in casserole. Sprinkle with nuts. Bake in preheated oven for approximately 50
minutes. Let stand for 10 to 15 minutes
before serving. May be served with
poured cream, if desired. Serves 6 to
8.
Submitted by Judith
Harris