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Fresh Rhubarb Pudding

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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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3183 Calories from Fat 1348

% Daily Value*

Total Fat 152 g234.3%

Saturated Fat 74 g370.1%

Trans Fat 0 g

Cholesterol 1376.7 mg458.9%

Sodium 2208.1 mg92%

Total Carbohydrates 399 g132.9%

Dietary Fiber 17.8 g71.2%

Sugars 276.4 g

Protein 72 g143.9%

Vitamin A 104.1% Vitamin C 61.8%

Calcium 120% Iron 71.2%

*Based on a 2000 Calorie diet

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Fresh Rhubarb Pudding Recipe