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Rhubarb Coconut Bread Pudding

 Rhubarb Coconut Bread Pudding
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
6 ServingsPrep: 20 min. + standing Bake: 45 min.


  • 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 McCormick® Pure Vanilla Extract
  • 4 cups soft bread cubes, lightly toasted (about 5 slices)
  • 1 cup flaked coconut, divided


  • 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.