Recipe by MYROPEIM
"I don't like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I've tried it in cakes, pies, cobblers, crisps, etc. Ick! This recipe was rhubarb's last stand. If I didn't like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can't wait for my rhubarb patch to ripen up this spring so I can make it again."
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bread, crusts removed, bread lightly toasted and cubed
1 1/2 cups
chopped fresh rhubarb
1 1/2 cups
large eggs, lightly beaten
I made this last night for dessert and LOVED it. I had too much heavy cream in my fridge and I wanted to use it up so I substituted heavy cream for the milk. It is excellent, I highly recommend it. If I could afford the calories I'd make it again tonight! Last night I had my first serving with ice cream and that was superb, the second serving I had on it's own, also superb!
I did this with whole wheat bread and splenda and it really turned out. Awesome taste and fun combo. Will do it again. Used 4 eggs after reading reviews.
* Percent Daily Values are based on a 2,000 calorie diet.
Outstanding Rhubarb Bread Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 90
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