Bread pudding is simple, versatile, and delicious. The rhubarb adds appealing color and tastes great — even people who generally aren’t rhubarb fans are likely to enjoy this! This recipe is simple enough to involve young people in its preparation. Share the joy of home baking with the next generation. Feel free to improvise.
Preheat oven to 350 F.
8 slices of stale or dry bread — trim off the crusts and cut bread into cubed
2 c. milk
1/4 c. butter, melted
1 1/2 c. sugar (or less)
3 c. rhubarb, diced
1/3 c. raisins
1/2 teaspoon salt
1/4 teaspoon each: ginger, cloves, ground black pepper
1/2 lemon rind (preferably organic), grated
1. Grease a 2 quart casserole or 9×13″ pan. Add bread cubes.
2. Combine milk and melted butter. Pour over bread, stir gently, and let set for 15 minutes.
3. Meanwhile, combine the remaining ingredients. Pour over the bread/milk/butter mixture and stir gently again.
4. Bake in a 350-degree oven for about 50 minutes or until golden brown. Allow to set for 10 minutes before serving.
Good hot, cold, or at room temperature.