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Rhubarb Bread Pudding with Vanilla Sauce Recipe

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This recipe for Rhubarb Bread Pudding with Vanilla Sauce is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. diced rhubarb
1 c. sugar
2 c. soft bread crumbs
3 eggs
2 c. milk
1 tsp. vanilla
1/2 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 c. water
1 tsp. vanilla
Directions:
Directions:
Pudding: Beat eggs, vanilla (can substitute 1 1/2 tsp. of lemon juice and 1 Tbsp. of grated lemon rind), and milk lightly with a fork. Combine with rhubarb, 1 c. sugar, bread crumbs. Put in a buttered 2 1/2 quart casserole. Dot with butter, cover and bake at 375º for 1 hour.

Vanilla Sauce: In saucepan, combine 1/2 c. sugar, cornstarch, and salt. Add water slowly while stirring. Bring to a boil and boil until thick, stirring constantly. Remove from heat and add vanilla. Serve warm over bread pudding.
Number Of Servings:
Number Of Servings:
Makes 6 servings
Personal Notes:
Personal Notes:
The pudding can also be served with milk, whipped cream, or ice cream.

 

 

 

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