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Rhubarb Coconut Bread Pudding


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 degrees for 45 minutes or until set. Yield; 6 servings.