Ingredients
8 slices bread, without crusts, toasted & cubed
1 ½ C milk
¼ C butter
5 eggs
1 ¼ C white sugar
½ tsp ground cinnamon
¼ tsp salt
2 C WHFF rhubarb, diced
¼ walnuts, chopped, optional
Preheat the oven to 325 degrees F. Place bread cubes into a buttered 2-quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon, and salt. Stir in WHFF rhubarb. Pour over the soaked bread and stir gently until evenly blended. Sprinkle walnuts over the top. Bake for 50 minutes in the preheated oven, until browned on the top. Let stand for 10 minutes before serving. Enjoy.
