Rhubard Maple Bread Pudding

  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.




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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.

Tags: recipe, sweet

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