Rhubarb Bread Pudding
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bread
|
|
| 3 | tablespoons |
butter
|
|
| ½ | cup |
sugar
granulated |
|
| ¾ | teaspoon |
cinnamon
|
|
| 3 | cups |
rhubarb
cut into 1 inch pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bread
|
|
| 45 | ml |
butter
|
|
| 118 | ml |
sugar
granulated |
|
| 3.8 | ml |
cinnamon
|
|
| 7.1E+2 | ml |
rhubarb
cut into 1 inch pieces |
*
|
Directions
Spread each slice of bread with 1 teaspoon of butter. Cut buttered bread into ½ inch cubes.
Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8" baking dish .
Top with half of bread cubes and half of sugar mixture.
Repeat. Dot with remaining butter.
Cover and bake in 375 degree F oven for 20 minutes, uncover and bake 20 to 25 minutes more or until lightly browned.
