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.
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
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.
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.
Makes 8 servings.
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