Rhubarb coconut bread pudding
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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
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