Rhubard Maple Bread Pudding
See more in Bread Pudding Recipes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices white bread 3/4 cup milk 3 tablespoons butter 2 whole eggs 1/4 cup maple syrup 1/4 cup sugar -- plus 1 teaspoon 1 pinch salt 1 cup rhubarb -- chopped 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 minute, 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 degree oven. Serve warm with maple-flavored whipped cream. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 13g Fat (38.2% calories from fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 309mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
Leave a Reply