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Print this Recipe    Rhubarb Maple

Rhubarb-Maple Toasted Bread Pudding
Yield: 4 Servings

4 slices white bread
3/4 c milk
3 tablespoons butter
2 eggs
1/4 c maple syrup
1/4 c plus 1 tablespoon sugar
pinch salt
1 c rhubarb, chopped
Whipped cream flavored with maple syrup

Remove the crust from the bread and toast the slices. Tear into
small cubes and place in a bowl. Heat the milk with 2 tablespoons
of the butter and pour over the bread cubes. Use the remaining
butter to coat a 1-quart casserole. After the toast has soaked
for a couple minutes, beat together the eggs, maple syrup, 1/4 cup
sugar, and salt, then stir in the rhubarb and combine with the
bread mixture. Pour into buttered casserole, sprinkle remaining
sugar on top and bake for 40 minutes in a preheated 325 F oven.
Serve warm with maple-flavored whipped cream. Serves 4.

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