| | Directions | | Remove crusts from the bread; cut into 1/2 inch cubes. Place in a greased 1 1/2 quart baking dish. In saucepan, heat milk over medium heat until bubbles form around the sides of the pan; remove from heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes. In a bowl, combine eggs, rhubarb, sugar, cinnamon, and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350 degrees for 45-50 minutes or until it's set. Serve warm. Refrigerate leftovers. Yields 8 servings. |
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| Ingredients | | - |  | 8 slices bread, lightly toasted |
| - | | 1 1/2 cups Milk |
| - | | 1/4 cup butter or margarine |
| - | | 5 eggs |
| - | | 3 cups fresh chopped rhubarb, or frozen, thawed |
| - | | 1 1/2 cups sugar |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/4 teaspoon salt |
| - | | 1/2 cup packed brown sugar |
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