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