Rich and creamy, with just a touch of tartness from the rhubarb. Serve warm with whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Stir together the condensed milk, boiling water, and butter in a saucepan over medium heat, and heat until the butter has melted. Place the bread cubes in a large bowl, and pour the milk mixture over the bread cubes. Let the bread sit to soak up the liquid; do not stir.
Beat eggs and sugar together in a bowl until frothy, and add the cinnamon and vanilla extract. Beat the mixture again, and stir in the rhubarb. Gently and lightly stir the rhubarb mixture together with the soaked bread, and scrape the mixture into the prepared baking dish.
Line a roasting pan with a damp kitchen towel. Place filled baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour.
Per Serving: 268 calories; protein 7.2g; carbohydrates 39.2g; fat 9.6g; cholesterol 98.8mg; sodium 258.8mg.
Eating good breakfast to start the day has become a good habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the fruit wakes me up and bring me power to take on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and not want likely grab a snack out of the vending machine before lunchtime.
Make fruit a at 7.00 clock habit is simple . Easy as put the fruit in your refrigerator next to the sweet drink or on the bench next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.