Rhubarb and walnut bread pudding

 

Ingredients

• 8 slices stale bread without crusts, cubed
• 350ml (1/2 pint) milk
• 50g (2 oz) butter
• 5 eggs
• 250g (9 oz) caster sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 250g (9 oz) diced rhubarb
• 4 tablespoons chopped walnuts

Method

Preheat the oven to 160 C / Gas mark 3.
Place bread cubes into a buttered 2-liter casserole dish. Combine the milk and butter in a saucepan and heat just to boiling. 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 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 the top is nicely browned. Let stand for 10 minutes before serving.