Include in Print View:

Rhubarb Coconut Bread Pudding

Rhubarb Coconut Bread Pudding recipe image
This Rhubarb Coconut Bread Pudding is a delightful twist on the classic comfort food, combining the tart brightness of fresh rhubarb with the rich, nutty flavor of coconut. The bread cubes soak up a sweet vanilla-infused custard, creating a moist and tender interior that contrasts beautifully with the crunchy, toasted coconut topping. It&# 226;ÂÂs an elegant yet easy dessert perfect for spring gatherings or a cozy weekend breakfast. The natural acidity of the rhubarb cuts through the sweetness, ensuring a balanced and refreshing taste that isn't overly heavy. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence. This recipe transforms simple pantry staples into a sophisticated treat that feels both homemade and special.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 278.8
Dietary: Gluten-free, Vegetarian
Description
This Rhubarb Coconut Bread Pudding is a delightful twist on the classic comfort food, combining the tart brightness of fresh rhubarb with the rich, nutty flavor of coconut. The bread cubes soak up a sweet vanilla-infused custard, creating a moist and tender interior that contrasts beautifully with the crunchy, toasted coconut topping. It&# 226;ÂÂs an elegant yet easy dessert perfect for spring gatherings or a cozy weekend breakfast. The natural acidity of the rhubarb cuts through the sweetness, ensuring a balanced and refreshing taste that isn't overly heavy. Serve it warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence. This recipe transforms simple pantry staples into a sophisticated treat that feels both homemade and special.
Ingredients
  • 1 cup Sugar
  • 3/4 cup Water
  • 2 tablespoon Butter or margarine
  • 3 cups Rhubarb, cut into 1/2 inch pieces
  • 1 large Egg, beaten
  • 1/2 teaspoon Vanilla extract
  • 4 cups Soft bread cubes, lightly toasted (about 5 slices)
  • 1 cup Shredded Coconut, divided
Directions
  1. 1
    Preheat oven to 325ðF (165ðC). Grease a 1-quart casserole dish.
  2. 2
    Combine sugar and water in a saucepan; bring to a boil over medium heat.
  3. 3
    Remove from heat; add butter and rhubarb pieces. Cover and let stand for 15 minutes to soften the rhubarb.
  4. 4
    Drain the rhubarb, reserving the liquid syrup.
  5. 5
    In a small bowl, blend the reserved liquid with the beaten egg and vanilla extract.
  6. 6
    In a large bowl, combine bread cubes, softened rhubarb mixture, and 3/4 cup of the shredded coconut.
  7. 7
    Pour the egg mixture over the bread and coconut mixture, tossing gently until evenly coated.
  8. 8
    Transfer the mixture to the prepared casserole dish.
  9. 9
    Sprinkle the remaining 1/4 cup of shredded coconut over the top.
  10. 10
    Bake at 325ðF (163ðC) for 45 minutes or until the center is set and the top is golden brown.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 278.8kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 77.5mg4%
Total Carbohydrate 60.1g21%
Dietary Fiber 0.0g0%
Sugars 60.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh or frozen rhubarb. If using frozen, do not thaw before adding to the saucepan.

For best texture, use day-old bread that is slightly stale but not hard. Lightly toasting the cubes helps them absorb the custard without becoming mushy.

Serve warm for the best texture. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.

You can add a pinch of nutmeg or cardamom to the egg mixture for extra warmth and spice.

Keywords: rhubarb, coconut, bread pudding, dessert, custard, vanilla, baking, spring dessert, comfort food, vegetarian, tropical, toasted coconut, easy dessert, brunch
Read it online: https://www.chefs-mate.com/recipe/rhubarb-coconut-bread-pudding/