Rhubarb Bread Pudding

There isn't too much ready to be harvested yet on my little homestead, but two things I do have in abundance are eggs and rhubarb. This recipe uses plenty of both, and also got a vote of "yummy!" from all of the kids!

You may think that this looks a lot like my recipe for Overnight French Toast Bake, and you'd be right - it's pretty much the same thing, just with the seasonal addition of a thick layer of rhubarb.

Rhubarb Bread Pudding

Cubed Bread (enough to generously fill the bottom of an 8x8 square baking pan)
3-4 cups chopped rhubarb stems
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1/2 cup ground walnuts (optional)

Layer bread and rhubarb; sprinkle spices and nuts over all. In a separate bowl, mix:
6 eggs
1/2 cup maple syrup (or sweetener of choice plus vanilla)
1 1/2 cups milk (either buttermilk or sweet milk both work fine)

Pour liquid over dry ingredients and bake at 350 degrees for an hour. Serve hot or cold.

This can be made ahead: simply refrigerate after adding the liquid ingredients, then bake at your convenience (I often refrigerate this overnight for baking in the morning).

Once you've mastered this recipe, you can easily change it up with whatever seasonal fruit you have available. I've yet to find a fruit that doesn't work!