Monday Message - Recipe of the Week

Rhubarb Bread Pudding

Recipe By: Donna Weihofen, MS RD

Spring is a great time to take advantage of the rhubarb crop with this bread pudding. Did you know that rhubarb is a vegetable, not a fruit?  Rhubarb comes in early in Michigan— sometimes in May. It can be enjoyed in a wide variety of baked items and then freeze as much as you 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

1. Preheat oven to 350º.
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.

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).

Nutrition Facts: Recipe Link