Cooking Recipe Rhubarb Coconut Bread Pudding
Recipe Ingredients
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
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 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