(adapted from Minnesota Annual Rhubarb Festival recipe)

Taylor Brothers, Meriden Village New Hampshire. Maple syrup containers ready for new season.

4 slices sturdy white bread broken 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 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 butter and optional cream until butter melts. Pour milk mixture over the bread and let set for 15 minutes for bread to fully absorb the mixture. In a medium bowl whisk the eggs together well and stir in the maple syrup, sugar, and salt. Stir in rhubarb and pour rhubarb mixture over the well soaked bread in casserole dish. Gently be sure that 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.

Serves 4-6