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Rhubarb Bread Pudding

by Donna Weihofen, MS

Prep Time: 15
Cook Time: 75
Nutrition Facts
Serving Size ⅔ cup
    
Amount per serving
Calories 190
% Daily Value*
Total Fat 1.5g 
 Saturated Fat 0g 
Cholesterol 35mg 
Sodium 120mg 
Total Carbohydrate 40g 
 Dietary Fiber 2g 
Protein 4g 
 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Rhubarb comes in early in Wisconsin — sometimes in early May. We enjoy it in a wide variety of baked items and then freeze as much as we can to enjoy until the next spring.

Ingredients

Vegetable cooking spray
2 cups nonfat milk
2 large eggs
1 ⅔ cups sugar
2 teaspoons vanilla extract
½ teaspoon nutmeg
½ teaspoon cinnamon
7 slices dry whole-grain bread, cubed
5 cups diced rhubarb, fresh or frozen (thawed) 

Directions

  1. Preheat oven to 350 ºF.
  2. Coat a 2-quart baking dish with the cooking spray. In a large bowl, combine the milk, eggs, sugar, vanilla, nutmeg and cinnamon. Beat well. Stir in the bread and rhubarb. Pour into the prepared baking dish.
  3. Bake, uncovered, for 60 to 75 minutes, or until a knife inserted in the middle comes out clean. Using a spatula, press down on the bread a few times during the baking process.

Cooking Tip

Substitutions

Substitute ½ cup liquid egg substitute for the 2 large eggs. To reduce the calories, substitute ⅔ cup spoonable sugar replacement ⅔ cup of regular sugar (retain the remaining 1 cup regular sugar).

Additional Nutritional Information

Food Trivia

Rhubarb is a vegetable, although it typically is used as a fruit.

Rate this article:  Average 4 out of 5

About the author:

Donna M Weihofen MS

Donna Weihofen, MS


Topics


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