Name: Rhubarb Coconut Bread Pudding
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs		Desserts, Breads	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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