Rhubarb Bread Pudding
by Donna Weihofen, MS RD
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 spary
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
- Preheat oven to 350º.
- 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.
- 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.