RHUBARB COCONUT BREAD PUDDING

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Rhubarb Coconut Bread Pudding image

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

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 cup sugar
3/4 cup water
2 tablespoons butter
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 large egg, beaten
1/2 teaspoon vanilla extract
4 cups soft bread cubes, lightly toasted (about 5 slices)
1 cup sweetened shredded coconut, divided

Steps:

  • 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.

Nutrition Facts :

*** Explore more Rhubarb Coconut Bread Pudding Recipes »

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