- 8 slices bread without crusts, toasted and cubed
- 1 1/2 cups milk
- 1/4 cup butter or margarine
- 5 eggs
- 1 1/4 cups white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped walnuts
- Preheat the oven to 325 degrees F (165 degrees C).
- Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
- Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
04/09/2017
recipepes.com
Fresh Rhubarb Bread Pudding, recipe
PT15M
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5
455 calories
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