"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rhubarb Bread Pudding Recipe

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This recipe for Rhubarb Bread Pudding, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Gerlach
Added: Sunday, April 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb rhubarb, cut into 1/2 inch pieces
3/4 c sugar
12 slices white bread, crusts removed, buttered, using 1/4 c butter

Custard:
2 c whipping cream
1 c whole milk
4 eggs, lightly beaten
1 tsp vanilla
3/4 c sugar
Topping:
1 tbsp sugar mixed with 1/8 tsp cinnamon

Directions:
Directions:
Mix rhubarb and sugar in a glass bowl; let stand at room temperature one hour. Place 4 buttered bread slices, buttered side down, in a buttered 9x13x2 baking dish. Sprinkle with half the rhubarb mixture. Repeat layering once. Top with remaining buttered bread, buttered side down.
Custard: Mix all custard ingredients in a bowl; pour over bread.
Topping: Sprinkle with sugar-cinnamon mixture. Cover and refrigerate at least two hours.
Preheat oven to 350. Place baking dish in a large baking dish filled with water halfway up. Bake 1 hour or until top is golden and crisp.

Personal Notes:
Personal Notes:
Serve warm with whipped cream or ice cream. Yummm

 

 

 

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