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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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My mother gave me the recipe for this old-fashioned pudding. It's a great way to use up day-old bread. Nothing enhances this traditional dessert better than garden-grown rhubarb. My husband and 8-year-old daughter just love it. Ingredients:
8 slices bread, lightly toasted |
1-1/2 cups milk |
1/4 cup butter, cubed |
5 eggs, lightly beaten |
3 cups chopped fresh or frozen rhubarb, thawed |
1-1/2 cups sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/2 cup packed brown sugar |
Directions:
1. Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish.
2. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes.
3. In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers. Yield: 8 servings.
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