Rhubarb Bread Pudding
(This recipe serves 50 people but can be halved or quartered to fit your serving needs)
65 slices of bread, crust-less, toasted and cubed
12 1/2 cups 2% milk
2 cups melted butter
42 eggs
10 1/2 cups sugar
1 1/2 tablespoons cinnamon
2 teaspoons salt
17 cups rhubarb
2 cups chopped walnuts
Put bread in sprayed, deep pan. Combine the milk and butter and heat just below a boil. Pour milk mixture over bread and let stand at least 15 minutes. Add rhubarb. Wisk together the eggs, sugar, cinnamon and salt. Pour over the bread mixture and mix well. Top with walnuts.
Bake at 325 for 35-40 minutes or until golden brown and set.
Let set 1/2 hour before serving.
Recipe shared by Ken Willoughby, chef at the University of Michigan Biological Station in Pellston, MI.