Rhubarb-maple Toasted Bread Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | New England | Breads, Desserts | 4 | Servings |
INGREDIENTS
| 4 | Good white bread | |
| 3/4 | c | Milk |
| 3 | T | Butter |
| 2 | Eggs | |
| 1/4 | c | Maple syrup |
| 1/4 | c | + 1 T Sugar |
| 1 | pn | Salt |
| 1 | c | Rhubarb, chopped |
INSTRUCTIONS
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 ] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 119.6mg
Sodium: 134.4mg
Potassium: 230.7mg
Carbohydrates: 17g
Fiber: <1g
Sugar: 14.6g
Protein: 5g