Fresh Rhubarb Bread Pudding
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:
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Ingredients for - Fresh Rhubarb Bread Pudding

1. Bread without crusts, toasted and cubed - 8 slices
2. Milk - 1 ½ cups
3. Butter or margarine - ¼ cup
4. Eggs - 5
5. White sugar - 1 ¼ cups
6. Ground cinnamon - ½ teaspoon
7. Salt - ¼ teaspoon
8. Diced rhubarb - 2 cups
9. Chopped walnuts - ¼ cup

How to cook deliciously - Fresh Rhubarb Bread Pudding

1. Stage

Preheat the oven to 325 degrees F (165 degrees C).

2. Stage

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.

3. Stage

Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.

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