Contest-Winning Rhubarb Pudding

• 8 slices bread, lightly toasted
• 1-1/2 cups milk
• 1/4 cup butter, cubed
• 5 eggs, lightly beaten
• 3 cups chopped fresh or frozen rhubarb, thawed
• 1-1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar

1. Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish.
2. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes.
3. In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350u0b0 for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

bread, milk, butter, eggs, frozen rhubarb, sugar, ground cinnamon, salt, brown sugar

Taken from www.tasteofhome.com/recipes/contest-winning-rhubarb-pudding/ (may not work)