Rhubarb Coconut Bread Pudding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Sugar,
3/4 cup: Water,
2 tbsp: Butter or margarine,
3 cup: Sliced fresh or frozen rhubarb, 1/2 inch pieces
1: Egg, beaten
1/2 tsp: Vanilla extract,
4 cup: Soft bread cubes, lightly toasted, about 5 slices
1 cup: 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.
SOURCE: *Bonnie Alstatt, Elberfeld, IN, Country Woman Magazine
Mar/Apr 93 POSTED BY: Jim Bodle 6/93
Source from luhu.jp
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
Source from luhu.jp