Rhubarb coconut bread puddlng

1 servings

Ingredients

Quantity Ingredient
1 cup Sugar
¾ cup Water
2 tablespoons Butter or margarine
3 cups Rhubarb -- sliced
Fresh or frozen (1/2-inch
Pieces)
1 each Egg -- beaten
½ teaspoon Vanilla extract
4 cups Soft bread cubes
Lightly toasted (about 5
Slices)
1 cup Coconut -- shredded 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 I-qt. casserole. Sprinkle with the remaining coconut.

Bake at 325 deg. for 45 minutes or until set. Yield: 6 serving Recipe By : Country Woman

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