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Fresh Rhubarb Pudding

Quickandeasymenu's picture
Ingredients
  Bread slice 8 , toasted, with crusts removed
  Milk 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Eggs 5
  Sugar 1 1⁄4 Cup (20 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Fresh rhubarb 1 Pound, diced
  Chopped walnuts 1⁄4 Cup (4 tbs)
  Heavy cream/Half and half 1⁄2 Cup (8 tbs)
Directions

Cut toast into 1/2 inch cubes; place cubes in a buttered 2 quart casserole.
Heat milk and butter in a medium size saucepan just to a boil.
Pour liquid over toast cubes; let stand 15 minutes.
Beat together eggs, sugar, cinnamon and salt in a bowl; add rhubarb.
Stir rhubarb mixture into bread mixture; sprinkle with nuts.
Bake in preheated 325° F oven 50 minutes.
Let stand 10 minutes before serving; serve with cream if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pudding
Interest: 
Quick

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