Cooking Recipe Rhubarb-Maple Toasted Bread Pudding
Recipe Ingredients
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, 1/4 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 ]