Side Pannel
Rhubarb Coconut Bread Pudding
Rhubarb Coconut Bread Pudding
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Breads
Ingredients List
- 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.
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.
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