Rhubarb Bread Pudding With Maple Syrup Recipes

OUTSTANDING RHUBARB BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.
• Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.
• Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.
• Bake in the preheated oven until golden and set, 45 to 50 minutes.

CONTEST-WINNING RHUBARB PUDDING

Steps:

• Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

RHUBARB BREAD PUDDING

Steps:

• Put bread cubes in a greased 2 quart casserole.
• Melt butter with milk in a saucepan.
• Pour over bread and let sit 15 minutes.
• Mix together the eggs, sugar, salt and cinnamon.
• Stir in rhubarb.
• Stir into bread mixture.
• Top with raw sugar and pecans.
• Bake at 350 55-60 minutes until set.
• Serve warm.

RHUBARB BREAD PUDDING WITH MAPLE SYRUP

Steps:

• 1. Preheat oven to 350ºF. (180ºC). 2. Mix butter, maple syrup, nutmeg, cardamom and cloves together and brush on one side of the bread. Lay in a single layer on a baking sheet. Bake in the oven for 8 to 10 minutes, or until lightly golden on bottom and at edges. Reserve. 3. To prepare rhubarb, add sugar to water and bring to a boil over high heat, stirring until sugar is melted. Boil for 2 minutes. Reduce the heat to a simmer and add rhubarb. Simmer rhubarb for 2 minutes or until limp, and then remove from heat. Use a slotted spoon to remove rhubarb from syrup. 4. Toss the rhubarb with nutmeg, cinnamon, lemon rind and salt. Set aside. 5. For custard, whisk together sugar, eggs, cream, maple syrup and cardamom in a mixing bowl. 6. Grease an 8 x 8-inch (2-L) baking pan. 7. Trim one layer of toasted bread to fit and lay in pan. Sprinkle half the rhubarb over the bread. Repeat the bread layer and finish with rhubarb. 8. Pour the custard over the bread and fruit in the pan. Press down lightly on any bread that is not submerged in egg mixture. Cover and bake for 30 minutes. 9. Uncover and bake 15 minutes longer, or until set and puffed. Note that the fruit makes this a very soft bread pudding. Remove from oven and serve immediately. Garnish with a drizzle of maple syrup.

FRESH RHUBARB BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
• Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.