Rhubarb coconut bread pudding

 
                       RHUBARB COCONUT BREAD PUDDING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
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