Enjoy spring rhubarb in a wide variety of baked items, such as this bread pudding recipe. Then, freeze as much leftover fresh rhubarb as you can to enjoy until next spring.
Vegetable cooking spray
2 cups fat-free milk
2 large eggs
1⅔ 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)
- Preheat oven to 350ºF.
- Coat a 2-quart baking dish with cooking spray. In a large bowl, combine milk, eggs, sugar, vanilla extract, nutmeg and cinnamon. Beat well. Stir in 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.
- Substitute ½ cup liquid egg substitute for the 2 large eggs.
- To reduce the calories, substitute ⅔ cup spoonable sugar replacement for ⅔ cup of regular sugar (retain the remaining 1 cup regular sugar).
Serving size: ⅔ cup
Calories 190; Total Fat: 1.5g; Saturated Fat: 0g; Cholesterol: 35mg; Sodium: 120mg; Total Carbohydrate: 40g; Dietary Fiber: 2g; Protein: 4g