Rhubarb Coconut Bread Pudding
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Yield: 6 Servings Ready in 1 hours
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Rhubarb Coconut Bread Pudding Preparation
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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