Rhubarb Bread Pudding

8 slices bread, toasted
1 1/2 cups milk
1/4 cup butter or margarine
5 eggs
1 1/4 cups granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups fresh rhubarb, diced

Heat over to 325 degrees F.

Cut toast into 1/2-inch cubes and place in buttered 2-quart casserole.

In a medium saucepan, heat milk and butter just to boiling. Pour over toast cubes and let stand for about 15 minutes.

In a medium bowl, beat the eggs. Add the sugar, cinnamon and salt and beat together. Stir in rhubarb. Stir into bread mixture in casserole. Sprinkle with nuts. Bake in preheated oven for approximately 50 minutes.

Let stand for 10 to 15 minutes before serving. May be served with poured cream, if desired.

Serves 6 to 8.