A great way to use day-old bread, especially during rhubarb season.
8 slices good artisan bread, lightly toasted
1-1/2 c. milk
1/4 cup butter, cubed
5 eggs, lightly beaten
1-1/4 c. white sugar
1/2 t. ground cinnamon
1/4 t. salt
3 c. chopped fresh or frozen rhubarb, thawed (see note)
1/3 to 1/2 c. packed brown sugar
Remove crusts from bread; cut into 1/2-inch cubes. Place in a greased 9 x 9 baking dish.
In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Remove from the heat and stir in butter until melted. Pour over bread; let stand for 15 minutes.
In a large bowl, combine the eggs, sugar, cinnamon, salt and rhubarb; stir into bread mixture. Pour batter into prepared baking dish.
Sprinkle with brown sugar.
Bake at 350 degrees for 45-50 minutes or until set. Serve warm.
Refrigerate leftovers.
Serves 8