Rhubarb Coconut Bread Pudding

By á-47

Ingredients

• 1 cup sugar
• 3/4 cup water
• 2 Tbsp. butter
• 3 cups sliced fresh or frozen rhubarb (1/2" pieces)
• 1 egg, beaten
• 1/2 tea. vanilla
• 4 cups soft bread cubes, lightly toasted (about 5 slices)
• 1 cup flaked coconut, divided

Preparation

Step 1

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 bread 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 degrees for 45 minutes or until set.