Instructions: Grease 1 1/2 quart pan or casserole. Lay three slices of the bread in the bottom of the casserole, cutting the slices as needed cover the bottom. Spoon some of the scalded milk over the slices to moisten. Add the cut rhubarb and cover with the remaining slices of bread. Beat eggs slightly, add vanilla, salt, and sugar, slowly add the remaining scalded milk. Pour over casserole, being careful to coat all top slices of the bread with the mixture. Bake 45 minutes at 375 degrees, or until golden brown. Serve at room temperature or cold.

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