Rhubarb Bread Pudding

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My husband loves, I mean really loves bread pudding. I wanted to make him a treat for his birthday and this is what I made. Freeze leftover slices of bread, and when you get enough, make a bread pudding. We had rhubarb from our CSA spring share so this seemed like a good recipe to try.


7 slices bread, cubed
1 1/2 cups milk
1/4 cup butter
5 eggs
1 cups sugar
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
2 cups diced rhubarb
1/2 cup chopped walnuts


Preheat the oven to 325 degrees F. 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 or until the bread is soggy. In a medium bowl, whisk together the eggs, sugar, cinnamon, vanilla 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.

This is good with a dollop of fresh whipped cream if you have it available. If you don't, it is still a yummy dessert.

If you don't have quite enough rhubarb, you can add a few frozen strawberries.

Adapted from All Recipes.com

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