Makes 4 servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 2 cups 3 cups 1 can 2 ¼ cup 1 tsp 1 tsp 1 tsp |
Fresh or frozen rhubarb, thawed and chopped Torn white and whole wheat bread (2 slices of each) Evaporated milk Eggs Sugar Vanilla Ground cinnamon Grated orange zest |
500 mL 750 mL 354 mL 2 83 mL 5 mL 5 mL 5 mL |
Directions:
- Preheat oven to 350°F (175°C).
- Place rhubarb (or another fruit, such as frozen berries) in an 8” (2 L) baking dish and cover with the bread pieces.
- In a medium bowl, heat evaporated milk, eggs, sugar, vanilla, cinnamon, and orange zest. Pour over bread. Let stand for ten minutes.
- Bake for 40 to 45 minutes or until a tester insert comes out clean.
- Leftovers can be stored in an airtight container in the fridge for up to three days, or in the freezer for up to three months.
Adapted from: Simply Great Food, 250 Quick, Easy & Delicious Recipes, Dietitians of Canada, 2007