Rhubarb Bread Pudding Recipe

An Old-Fashioned Rhubarb Recipe

This Rhubarb Bread Pudding Recipe is an old-fashioned pudding recipe, best made from home-grown rhubarb!

Make this recipe using fresh OR freezer rhubarb.

If you are using frozen rhubarb for this recipe, thaw it in a sieve prior to baking, and discard the extra liquid.

Ingredients

1 1/2 cups milk
1/4 cup butter
4 large, lightly beaten eggs
3 cups chopped rhubarb (fresh or frozen)
1 1/2 cups granulated sugar
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 brown sugar, packed
8 lightly toasted slice of bread

Directions

Remove the crusts from the sliced bread and cut the bread into approximately 1/2" cubes.

Place bread pieces in a greased 8" x 8" baking dish.

In a pan, heat the milk over medium-low heat, until bubbles form around the sides of the pan.

Remove milk from heat, add butter, and stir to dissolve the butter.

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Pour the milk mixture over the bread in the baking dish.

Let stand for about 15 minutes.

In a bowl, combine the eggs, rhubarb, sugar, cinnamon and salt.

Stir the egg mixture into the bread mixture.

Sprinkle with the brown sugar.

Bake at 350° F for about 45 - 50 minutes or until set.

Refrigerate leftovers.

Makes 8 servings.

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