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Rhubarb Coconut Bread Pudding Recipe

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

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Rhubarb Coconut Bread Pudding Recipe

Prep: 20 min. + standing Bake: 45 min.

Yield: 6 Servings

20 45 65

Ingredients

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

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 346 calories, 11 g fat (8 g saturated fat), 46 mg cholesterol, 254 mg sodium, 58 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Rhubarb Coconut Bread Pudding in Country Woman March/April 1993, p35