Rhubarb coconut bread pudding

6 Servings

Ingredients

Quantity Ingredient
1 cup Sugar
¾ cup Water
2 tablespoons Butter or margarine
3 cups Sliced fresh or frozen rhubarb, 1/2 inch pieces
1 Egg, beaten
½ teaspoon Vanilla extract
4 cups Soft bread cubes, lightly toasted (about 5 slices)
1 cup Shredded Coconut, divided

Directions

Combine sugar and water in a saucepan; bring to a boil. Remove from the heat; add butter and rhubarb. Cover and let stand 15 minutes.

Drain, reserving liquid. Blend liquid with egg and vanilla. Combine bread cubes, rhubarb mixture, egg mixture and ¾ cup coconut. Place in a greased 1 quart casserole. Sprinkle with the remaining coconut.

Bake at 325 degres for 45 minutes or until set. Yield; 6 servings.

SOURCE: *Bonnie Alstatt, Elberfeld, IN, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 6/93

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