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 ]