| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New England |
Breads, Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Good white bread |
| 3/4 |
c |
Milk |
| 3 |
tb |
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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