| previous | next |
Title: Rhubarb Coconut Bread Pudding
Categories: Dessert Bread
Yield: 6 Servings
| 1 | c | Sugar |
| 3/4 | c | Water |
| 2 | tb | Butter or margarine |
| 3 | c | Sliced fresh or frozen rhubarb, 1/2 inch pieces |
| 1 | Egg, beaten | |
| 1/2 | ts | Vanilla extract |
| 4 | c | Soft bread cubes, lightly toasted (about 5 slices) |
| 1 | c | Shredded Coconut, divided |
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 3/4 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
| previous | next |