Title: Rhubarb-Maple Toasted Bread Pudding
Categories: Bread Dessert
Yield: 4 Servings

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

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 ]

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