Rhubarb Bread Pudding - cooking recipe

Ingredients

5 1/2 cups cubed French bread (about half a loaf)
3 1/2 cups rhubarb, sliced (fresh or frozen)
1 (13 1/2 ounce) can 2% evaporated milk
1 cup water
3 eggs
1/2 cup sugar (can use more)
2 teaspoons grated orange rind
2 teaspoons vanilla
1/2 - 3/4 teaspoon cinnamon (or to taste)
brown sugar, for topping

Preparation

Set oven to 350 degrees.
Grease an 11 x 7-inch baking dish.
Combine the cubed bread and rhubarb, and place in the baking dish.
In a bowl whisk together evaporated milk, water, eggs, sugar, rind, vanilla and cinnamon.
Pour egg mixture evenly over the rhurbarb and bread in the baking dish.
Let stand for about 10 minutes.
Bake for 50-60 minutes, or until a knife inserted in middle comes out clean.
Set oven to broil.
Sprinkle the top of the baked bread pudding with brown sugar (any amount desired).
Broil about 6 inches from heat for about 1-2 minutes, or until sugar melts and the top is golden.
Best served warm.