Recipe - Rhubarb-Maple Toasted Bread Pudding

4 sl Good white bread
Three fourths cup Milk
3 tablespoon Butter
2 Eggs
One fourth cup Maple syrup
One fourth cup + 1 T Sugar
1 pn Salt
1 cup 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 1quart
casserole. After the toast has soaked for 1 minutes, beat together the
eggs, maple syrup, One fourth 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 mapleflavored whipped cream. Serves 4.

SOURCE:[ The L. L. Bean Book of NEW New England Cookery ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini