Fresh Rhubarb Pudding
|Bread slice||8 , toasted, with crusts removed|
|Milk||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Fresh rhubarb||1 Pound, diced|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Heavy cream/Half and half||1⁄2 Cup (8 tbs)|
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 325Â° F oven 50 minutes.
Let stand 10 minutes before serving; serve with cream if desired.