what's for your sweet tooth {rhubarb bread pudding}.

my grammy used to be a wonderful cook.  she'd spoil us with popover breakfasts per our tradition after a sleepover, our favorite pies and cakes, her famous parker house rolls and an almost weekly sunday lunch after church with all the fixins.  her cooking (and thoughtful heart and the joy she took in doing it for others) was so fundamental not only in my childhood, but in who i am to this day.  i love people through food, and i only hope that my girls, friends and family remember things i've lovingly prepared for them just as my grammy did for me.

one of my favorite things she made (that i requested often) was homemade rhubarb bread pudding.  it was delicious.  ever since moving back to maine, every summer i have craved it.  i can only make it a couple times each summer, lest it take up permanent residence on my backside, but oh is it delicious.  i have all of my grandmother's recipe cards and cookbooks stashed away, so i'm sure i have her original recipe somewhere, but i found this one last year and it is perfect.  warm and gooey goodness, just perfect topped with a scoop of ice cream, melting into it.  

have i made your mouth water yet?  yep.  you have to try it.

rhubarb bread pudding

* 8 slices of bread, cut into 1 inch cubes (I use any bread that's egg-y... challah is great, and I used a really flaky loaf of "portugese bread" last night.  I also cut some of the crust off so it's nice and soft... and I toast it lightly before cutting)

* 1 1/2 c. milk

* 1/4 c. butter

* 5 eggs

* 1 t. vanilla

* 3 c. rhubarb, chopped

* 1 1/2 c. sugar

* 1/2 t. ground cinnamon

* 1/4 t. salt

* 1/2 c. brown sugar, packed

- place cubed bread in the bottom of a 1 1/2 qt. baking dish (i HIGHLY recommend investing in some pampered chef stoneware... it really makes the hugest difference in baking!  and keeps everything nice and hot for a long time while you serve).

- in a saucepan, heat milk over medium heat until it bubbles around the edges.  remove from heat and stir in butter until it's melted.  pour over bread and let stand for 15 minutes.

- in a large bowl, whisk eggs and combine with sugar, vanilla, cinnamon, salt and rhubarb.  pour over bread mixture.  

- sprinkle top with brown sugar.  bake at 350 for 45-50 minutes, or until custard is set.  serve warm, topped with vanilla ice cream.

this recipe alone is why i am working on growing my rhubarb patch in the backyard nice and big.  if you've never tried rhubarb, this would be a great introductory recipe... let me also suggest pairing it with strawberries in pies and crisps.  DELICIOUS.  and so totally new england.

so, go make it now.  but don't blame me if you feel compelled to eat it every day from now until august ;)  you're welcome!