Rhubarb-maple toasted bread pudding

4 Servings

Ingredients

Quantity Ingredient
4 slices Good white bread
¾ cup Milk
3 tablespoons Butter
2 Eggs
¼ cup Maple syrup
¼ cup + 1 T Sugar
1 pinch Salt
1 cup Rhubarb, chopped

Directions

Whipped cream flavored with maple syrup Remove the crust from the bread and toast the slices. Tear into small cubes and place in a bowl. Heat the milk with 2 tablespoons of the butter and pour over the bread cubes. Use the remaining butter to coat a 1-quart casserole. After the toast has soaked for 1- minutes, beat together the eggs, maple syrup, ¼ cup sugar, and salt, then stir in the rhubarb and combine with the bread mixture. Pour into buttered casserole, sprinkle remaining sugar on top and bake for 40 minutes in a preheated 325 F oven. Serve warm with maple-flavored whipped cream. Serves 4.

SOURCE:[ The L. L. Bean Book of NEW New England Cookery ]

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