Rhubarb Bread Pudding

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
5 eggs
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.

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