8 slices bread, toasted, crust removed
1 1/2 c. milk
1/4 c. butter
5 eggs
1 1/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. salt
2 c. diced rhubarb
1/4 c. chopped nuts

Cut toast into 1/2 inch cubes and place in a buttered 2 quart casserole. Heat milk and butter just to boiling. Pour over toast cubes. Let stand 15 minutes. In bowl beat eggs. Add sugar, cinnamon and salt. Beat together. Stir in rhubarb. Stir above into bread mixture. Sprinkle with nuts. Bake at 325 degrees for 50 minutes. Let stand 10 minutes before serving. Serve with cream if desired.