RHUBARB BREAD PUDDING (for six)

1 pound rhubarb, trimmed and cut into 1 inch pieces (about 4 cups)

2/3 cup granulated sugar

1 (1/2 pound) loaf stale French or Italian bread, cut into 1 inch cubes

2 cups half and half

1 cup milk

3 large eggs

freshly grated nutmeg to taste

1 tablespoon firmly packed dark brown sugar

½ teaspoon cinnamon

3 tablespoons unsalted butter, cut into bits

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1.   In a ceramic or glass bowl, combine the rhubarb with the granulated sugar and let it macerate for 1 hour.

2.   Preheat the oven to 300*.  Butter a shallow 1-1/2 quart baking dish.

3.   In the prepared baking dish, combine the rhubarb and the bread.  In a saucepan bring the half and half and the milk just to the boiling point.  In a bowl, beat the eggs, add the half and half mixture in a stream, beating, and stir in the nutmeg.  Pour the custard over the rhubarb mixture, sprinkle the brown sugar and cinnamon over the top, and dot the bread pudding with the butter.

4.   Put the dish into a baking pan and add enough hot water to the pan to reach halfway up the sides of the dish.  Bake the bread pudding, covered with foil, in the middle of the oven for 30 minutes, then bake it, uncovered, for 30 minutes more, or until  tester inserted into the center comes out clean.

from Gourmet’s America