Rhubarb Bread Pudding
6 slices of bread, torn or cut into cubes (day-old bread is fine)
2 cups rhubarb, cut into small pieces
2/3 cup sugar
1/2 tsp cinnamon
2 Tbsp butter, melted
1/2 cup sugar
2 cups milk
Preheat oven to 350.
Grease a 1 1/2 quart casserole dish or baking pan.
In a medium bowl, toss the rhubarb with 2/3 cup sugar.
Put half of the bread cubes in the prepared dish.
Top the bread cubes with the rhubarb mixture.
Put the rest of the bread cubes on top of the rhubarb.
Drizzle with the butter; sprinkle with cinnamon.
Beat the eggs with the 1/2 cup sugar and milk in a bowl. Pour over the bread in the casserole.
Bake for about an hour, until golden brown and set.
Pairs Well With
From my mother's recipe collection; she cut this out of a newspaper, probably the St. Paul Pioneer Press.