Rhubarb Pudding

Taste of Home

Ready in: 60 minutes
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8
Vegetarian

Ingredients

  • 8 slices bread, lightly toasted
    Bakery/Bread
  • 1/2 cup packed brown sugar
    Baking
  • 1/4 cup butter, cubed
    Milk, Eggs, Other Dairy
  • 5 eggs, lightly beaten
    Milk, Eggs, Other Dairy
  • 1/2 teaspoon ground cinnamon
    Spices and Seasonings
  • 1-1/2 cups milk
    Milk, Eggs, Other Dairy
  • 3 cups chopped fresh or frozen rhubarb, thawed
    Produce
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 1-1/2 cups sugar
    Baking

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.

Nutrition

  • Calories: 343.31  cal  (17.17%)
  • Fat: 10.42  g  (16.03%)
  • Saturated Fat: 5.32  g  (33.26%)
  • Carbohydrates: 56.18  g  (18.73%)
  • Sugar: 42.14  g  (46.83%)
  • Cholesterol: 120.6  mg  (40.2%)
  • Sodium: 326.75  mg  (14.21%)
  • Protein: 7.81  g  (15.62%)
  • Selenium: 18.53  µg  (26.47%)
  • Manganese: 0.46  mg  (23.21%)
  • Vitamin B2: 0.27  mg  (16.1%)
  • Vitamin K: 15.49  µg  (14.75%)
  • Calcium: 142.51  mg  (14.25%)
  • Phosphorus: 131.65  mg  (13.16%)
  • Vitamin B1: 0.17  mg  (11.1%)
  • Folate: 41.81  µg  (10.45%)
  • Iron: 1.7  mg  (9.44%)
  • Vitamin B3: 1.87  mg  (9.33%)
  • Vitamin A: 422.78  IU  (8.46%)
  • Vitamin B5: 0.83  mg  (8.3%)
  • Fiber: 2.07  g  (8.26%)
  • Potassium: 281.97  mg  (8.06%)
  • Vitamin D: 1.05  µg  (7.02%)
  • Vitamin B12: 0.39  µg  (6.57%)
  • Magnesium: 26.18  mg  (6.54%)
  • Zinc: 0.86  mg  (5.73%)
  • Vitamin B6: 0.1  mg  (5.24%)
  • Copper: 0.09  mg  (4.54%)
  • Vitamin C: 3.72  mg  (4.51%)
  • Vitamin E: 0.65  mg  (4.36%)

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