Rhubarb Bread Pudding
My rhubarb is finally producing enough for me to actually make some new recipes. This one turned out AMAZING!!!! Try this warm, with a little half and half or milk, YUM.
Ingredients
10 slices dried bread, broken into bite size pieces
2 cups milk
1/4 cup butter or margarine
5 eggs
1 1/4 cups white sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
2 cups diced rhubarb (can use frozen)
1/4 cup chopped pecans(optional)
Directions
Preheat the oven to 325 degrees.
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, ginger and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle pecan over the top.
Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
You could substitute diced apples, peaches, cherries, dried cranberries or raisins. I would probably cut back on the cranberries or raisins to 1/2 to 1 cup depending how much you like them.
That sounds incredible! I wish Rhubarb grew better where I live because it’s such a fabulous spring treat!