Recipe by Inspired by Home Cooks
"This bread pudding is enhanced with the tart flavor of fresh rhubarb and topped with walnuts."
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bread without crusts, toasted and cubed
1 1/2 cups
butter or margarine
1 1/4 cups
SPLENDA® No Calorie Sweetener, Granulated
I fixed this recipe twice. The first was dry and ran over in the oven. The second time I used a 3 quart casserole and covered it and baked for 40 minutes, uncovered and baked 10 minutes longer until the top was browned. It turned out very well and was excellent. I also used cinamon raison bread. It is now in my recipe file.
This was quite dry, bland, and just eggy. I've made bread pudding before, and this recipe was quite a let down in comparison.
This is soooooo good! We ate half and I gave half to our own AVON! I added 1 extra cup of diced rhubard and 3/4 cup chopped walnuts. It bakes up beautifully. A MUST make again recipe. Served warm with Cool Whip (non-dairy) Topping. This is melt in your mouth good!
Perfect! Not too sweet and a great way to use some of our fresh eggs (we always have too many!) I did use regular sugar but only 1 c.
EXCELLENT - I used regular sugar though, an equivalent amount to the Splenda. The second time I made it, I put the rhubarb right in with the bread, then mixed the remaining ingredients in a bowl, skipping the part there you heat the milk and butter. It was even better than the first!! I am all about simple!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Bread Pudding
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 152
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