Rhubarb Bread Pudding


  • 8 slices bread without crusts, toasted and cubed
  • 1 1/2 cups milk
  • 1/4 cup butter or margarine
  • 5 eggs
  • 1 1/4 cups white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups diced rhubarb
  • 1/4 cup chopped walnuts

Cooking Instructions

Step 1:  Preheat the oven to 325 degrees F.

Step 2:  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.

Step 3:  Bake for 50 minutes in the preheated oven, until nicely browned on the top.  Let stand for 10 minutes before serving.