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.
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