Rhubarb Bread and Butter Pudding

• 1 pound red rhubarb, sliced into pieces
• sugar
• 1/2 stick butter
• 12 slices white bread, crusts removed
• 2 cups heavy cream
• 1 cup milk
• 4 large eggs, lightly beaten
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1 tablespoon plus 1 teaspoon sugar for sprinkling
• Softly whipped cream

1. Put sliced rhubarb into a bowl and sprinkle with sugar.
2. Let macerate for 1 hour.
3. Butter the bread and arrange 4 slices, buttered side down, in a buttered dish.
4. Sprinkle with half the rhubarb, arrange another layer of bread, buttered side down, add rest of rhubarb and cover with last 4 bread slices.
5. In a mixing bowl, whisk together 2 cups cream, 1 cup milk, 4 eggs, vanilla and 3/4 cups sugar.
6. Pour mixture through a fine sieve over the bread.
7. Sprinkle sugar over the top and let mixture stand, loosely covered, for at least 1 hour or refrigerate overnight.
8. Bake in a bain-marie in a pre-heated 350 degree oven for 1 hour or until the top is crisp and golden.
9. Serve warm with softly whipped cream.

red rhubarb, sugar, butter, white bread, heavy cream, milk, eggs, vanilla, sugar, sugar, cream

Taken from www.foodnetwork.com/recipes/rhubarb-bread-and-butter-pudding-recipe.html (may not work)