Rhubarb Coconut Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Rhubarb is a wonderful summer fruit which adds a lot of flavor to whatever you put it in. This pudding will be a hit!Bonnie Alstatt, Elberfeld, Indiana Ingredients:
1 cup sugar |
3/4 cup water |
2 tablespoons butter |
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) |
1 egg, beaten |
1/2 teaspoon vanilla extract |
4 cups soft bread cubes, lightly toasted (about 5 slices) |
1 cup flaked coconut, divided |
Directions:
1. Combine sugar and water in a saucepan; bring to 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 bred cubes, rhubarb mixture, egg mixture and 3/4 cup coconut. Place in a greased 1-qt. casserole. Sprinkle with the remaining coconut. Bake at 325° for 45 minutes or until set. Yield: 6 servings.
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