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