Old Fashioned Rhubarb Bread Pudding Best Family Recipes

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Old Fashioned Rhubarb Bread Pudding

"Rich and creamy, with just a contact of tartness from the rhubarb. Serve warm with whipped cream."

Ingredients :

1 (14 ounce) can sweetened condensed milk
2 cups boiling water
1/4 cup butter
8 cups cubed day-vintage bread
5 eggs
half cup white sugar
1 teaspoon floor cinnamon
half teaspoon vanilla extract
2 cups chopped rhubarb

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H30M

Preheat oven to 350 ranges F (a hundred seventy five degrees C). Grease an 8x8-inch baking dish.
Stir together the condensed milk, boiling water, and butter in a saucepan over medium warmness, and warmth till the butter has melted. Place the bread cubes in a large bowl, and pour the milk combination over the bread cubes. Let the bread sit to soak up the liquid; do now not stir.
Beat eggs and sugar collectively in a bowl till frothy, and upload the cinnamon and vanilla extract. Beat the combination again, and stir inside the rhubarb. Gently and gently stir the rhubarb combination collectively with the soaked bread, and scrape the aggregate into the prepared baking dish.
Line a roasting pan with a humid kitchen towel. Place crammed baking dish on towel, internal roasting pan, and location roasting pan on oven rack. Fill roasting pan with boiling water to attain halfway up the sides of the baking dish.
Bake in the preheated oven till a toothpick inserted into the center of the bread pudding comes out easy, approximately 1 hour.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it frivolously, and make clean-up less complicated.

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