Rhubarb Bread Pudding w/Custard

For Pudding
3 C bread cubes (2-3 days old)
2 C rhubarb, chopped
2 eggs
2/3 C sugar
1/2 tsp cinnamon
3/4 C milk (whole milk or part cream is good)
1 tsp vanilla
1/4 tsp salt
1 T butter
2 T brown sugar for topping (optional)

For Simple Vanilla Custard
1 C milk, divided
1 T sugar
1 T flour
1 egg yolk
1 tsp vanilla extract OR 1/4 tsp vanilla powder

To prepare pudding
Prepare a medium pie dish size pan by greasing with butter. Wash, trim, and chop rhubarb. Place in a bowl. Trim a thin crust off white bread, cube and add to rhubarb. In a separate small bowl, beat eggs, add in the sugar, cinnamon, milk, vanilla, and salt. Pour over bread and fruit. Toss lightly to cover. Allow to sit for about 1/2 hour for bread to absorb the liquids, tossing in-between. Preheat oven to 350 degrees. Pour into prepared dish. Dot with butter. Cover lightly with aluminum foil and bake 20 minutes. Uncover and bake another 40 to 50 minutes. Sprinkle with brown sugar for final 5 to 10 minutes of baking.  Done when you can pull it apart with a fork and there is no liquid. Allow to cool for about 30 to 60 minutes. Serve warm with ice cream or room temperature with warm vanilla custard.

To prepare custard
In a small saucepan, bring 3/4 cup milk to boil. Meanwhile, in a small bowl, whisk sugar, flour, 1/4 cup milk, egg yolk and vanilla until blended. Whisk into milk in saucepan just as it comes to boil and continue stirring until it bubbles. Serve warm. Can be re-heated.