Name: Rhubarb Bread Pudding
Ingredients: 1-1/2 cups milk; 1/4 cup butter; 8 slices bread* (toasted and cubed); 5 eggs (lightly beaten); 1-1/2 cups sugar; 1/2 tsp cinnamon; 1/4 tsp salt; 3 cups (approx.) rhubarb; 1/2 cup brown sugar; Whipped topping

Rhubarb Bread Pudding

My husband and I look forward to Spring when the rhubarb starts growing so we can enjoy this pudding.

Course

Desserts, Snacks

Servings

Ingredients

1-1/2 cups milk
1/4 cup butter
8 slices bread toasted and cubed
5 eggs lightly beaten
1-1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp salt
3 cups (approx.) rhubarb
1/2 cup brown sugar
whipped topping

Course

Desserts, Snacks

Servings

Ingredients

1-1/2 cups milk
1/4 cup butter
8 slices bread toasted and cubed
5 eggs lightly beaten
1-1/2 cups sugar
1/2 tsp cinnamon
1/4 tsp salt
3 cups (approx.) rhubarb
1/2 cup brown sugar
whipped topping

Instructions

Place toasted and cubed bread in a large bowl. Heat milk and butter and pour over bread cubes; let stand for 15 minutes. Mix eggs, sugar, cinnamon, salt, and rhubarb together; and combine with bread cubes.
Pour into a greased, 3-quart casserole dish and bake at 350 degrees for 45 minutes. Serve warm or cool with whipped topping.

Recipe Notes

*Cinnamon-raisin bread is a tasty option for this recipe.

Recipe courtesy of Karen Simonis, Black River Falls, WI.

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