As of April 1st 2017, New Hampshire Farms Network dissolved its 501(c)(3) status. This website (nhfarms.net) will remain live for online research and periodic updates. If you have something that would be of interest to nhfarms.net readers (for example, a listing for your farm), please use the contact button in the main menu of the website and we will do our best to post it in a timely manner. Thank you.

Farm Profiles

background and specialties of new hampshire farms

Farm Writers

professionals and students

Farm Women

the vital role of women in new hampshire farms

Farm to Kitchen

recipes feauring new hampshire grown ingredients

Print This Page
Home » Desserts, Farm to Kitchen

Rhubarb Maple Toasted Bread Pudding

By Helen Brody (May 20, 2012)

As this dessert was brought to the table, a  guest said,  “My husband does not eat rhubarb.” Well being the gentleman he was, he accepted a serving. Then asked for seconds.  It’s the New Hampshire maple syrup that is the kicker.

To give credit where credit is due, this recipe is adapted from the Lanesboro, Minnesota Annual Rhubarb Festival . In 2008, the Minnesota State Legislature recognized Lanesboro as the Rhubarb Capital of Minnesota.

 

4 slices sturdy white bread broken into 1″ pieces or 2 cups French bread cut into 1″ pieces
3/4 cup whole milk (for added richness include 2 tablespoons of heavy cream)
3 tablespoons butter
2 eggs
1/4 cup New Hampshire maple syrup
1/4 cup sugar (plus one tablespoon for the topping)
1 pinch salt
1 cup rhubarb, about 4 stalks cut into 1/2-inch pieces.

Preheat oven to 325 degrees. Butter a 1-quart casserole dish and add the bread cubes. Microwave whole milk with optional cream and butter until butter melts. Pour milk mixture over the bread and let set for 15 minutes for bread to fully absorb milk. In a medium bowl whisk the eggs together well and stir in the maple syrup, sugar, and salt. Stir in rhubarb and pour mixture over the bread and milk. Gently stir to be certain the rhubarb is well distributed. Sprinkle one tablespoon of sugar over the top and bake for 40-50 minutes. Pudding should be firm and the top crust crisp. Serve warm or room temperature.

Yield: Four servings

Opt In Image
Linking Farms, Food, and You

Browse our farm maps and directories to help you find fresh, local food.

Discover local farms near you



  For additional news on New Hampshire Farms, agriculture,
and seasonal events, follow us on Facebook