Rhubarb Bread Pudding

This recipe is based upon one found at Food.com by Kaarin. It is so rich and delicious.

Toast 8 slices Italian bread

Cut into 1/2″ cubes

Melt butter into milk and pour over bread. Let sit 15 minutes.

Mix together eggs, sugar, salt, and cinnamon.

Run outside, pull rhubarb, clean, and trim.

Chop rhubarb.

Mix rhubarb with eggs mixture.

Mix rhubarb and eggs mixture with soaked bread mixture.

Pour into buttered baking dish.

Sprinkle with brown sugar and pecans

Bake at 350 degrees for 55-60 minutes.

Serve warm with Grand Marnier Hard Sauce

Rhubarb Bread Pudding Recipe

8 slices Italian or French bread, lightly toasted, cut into 1/2” cubes

1-1/2 cups milk

4 Tbsp. butter

5 eggs

1-1/2 cups sugar

¼ tsp. salt

1 tsp. cinnamon

4 cups rhubarb, chopped

½ cup brown sugar

¼ cup pecans, chopped

Put bread cubes into a large bowl.  Heat butter and milk together until butter is melted. Pour over bread cubes and let sit for 15 minutes.

Meanwhile, mix together eggs, sugar, salt, and cinnamon. Stir in rhubarb.

Stir eggs mixture into bread mixture and pour into buttered baking dish.  Sprinkle with brown sugar and pecans. Bake at 350 degrees F for 55 to 60 minutes until set.

Serve warm with Grand Marnier Hard Sauce. Serves 8-10

Grand Marnier Hard Sauce

Grand Marnier Hard Sauce Recipe

½ cup softened butter

1-1/2 cups powdered sugar

2 Tbsp. Grand Marnier, more or less to taste

Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of mixing bowl. Add Grand Marnier and beat again, making sure all is incorporated. Spoon into serving dish. Dollap onto servings of warm bread pudding.