This recipe can be prepared in advance so all you have to do is heat up the oven and bake in the morning. Perfect for a large holiday gathering or Mother’s Day brunch.
Prep Time15 minutesmins
Cook Time1 hourhr
Chill before baking2 hourshrs
Course: Brunch
Cuisine: American
Keyword: Holiday Menu Item, Make Ahead, Mother's Day Brunch
Author: Melanie Steele, RD
Ingredients
¾loaf of bread (about 6 cups when cut into cubes)
2cupsdiced rhubarb (fresh or frozen)
6large eggs
2cupswhole milk or cream
¼cupbrown sugar, plus 2 tablespoons
1tspvanilla
1teaspoonground cinnamon
½teaspoonground cardamom
½teaspoonground ginger
Instructions
Cut bread into cubes and remove crust, if desired. Grease an 8x8 baking pan with butter or oil. Add the bread and rhubarb and set aside.
In a large bowl whisk together eggs, milk, ¼ cup of brown sugar, vanilla, cinnamon, cardamom and ginger until well combined.
Pour mixture over the bread and rhubarb. Cover with aluminum foil and let sit in fridge for an hour or leave in overnight.
Remove from fridge about 30 minutes before baking and preheat oven to 350⁰F.
Top with 2 tablespoons of brown sugar and bake with foil cover on for 45 minutes. Remove foil and bake for another 15-20 minutes until center is set and top is golden brown.
Let sit for 5-10 minutes before serving. Serve with maple syrup, yogurt or whipped cream.