A springtime take on classic bread pudding!
8 slices Challah bread, lightly toasted and cut into ½-inch cubes
4 cups chopped rhubarb
1½ cups milk
4 tablespoons butter
1½ cups sugar
¼ teaspoon salt
1 teaspoon cinnamon
½ cup brown sugar
¼ cup pecans, chopped (optional)
1. Put bread cubes in a greased 2 quart casserole.
2. Melt butter with milk in a saucepan. Pour over bread and let sit 15 minutes.
3. Mix together the eggs, sugar, salt and cinnamon in a separate bowl. Stir in rhubarb, then add the entire mixture to the bread mixture.
4. Top with brown sugar and pecans (if using). Bake at 350° for 55-60 minutes, or until set. Serve warm.