Include in Print View:

Rhubarb Coconut Bread Puddlng

Rhubarb Coconut Bread Puddlng recipe image
This Rhubarb Coconut Bread Pudding transforms simple pantry staples into an elegant dessert. The tartness of fresh rhubarb slices cuts through the sweet, creamy coconut and vanilla-infused bread custard, creating a perfect balance of flavors. The bread absorbs the syrupy rhubarb juices, resulting in a tender, moist texture that is both hearty and delicate. Ideal for spring gatherings or a cozy evening treat, this dish requires minimal effort but delivers maximum comfort. Serve warm with a dollop of cream or ice cream for an indulgent experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 278.8
Dietary: Gluten-free, Vegetarian
Description
This Rhubarb Coconut Bread Pudding transforms simple pantry staples into an elegant dessert. The tartness of fresh rhubarb slices cuts through the sweet, creamy coconut and vanilla-infused bread custard, creating a perfect balance of flavors. The bread absorbs the syrupy rhubarb juices, resulting in a tender, moist texture that is both hearty and delicate. Ideal for spring gatherings or a cozy evening treat, this dish requires minimal effort but delivers maximum comfort. Serve warm with a dollop of cream or ice cream for an indulgent experience.
Ingredients
  • 1 cup Sugar
  • 1 large Egg, beaten
  • 3/4 cup Water
  • 1/2 teaspoon Vanilla extract
  • 2 tablespoons Butter or margarine
  • 4 cups Soft bread cubes
  • 3 cups Rhubarb, sliced into 1/2-inch pieces
  • 1 cup Shredded coconut, divided
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC). Grease a 1-quart casserole dish.
  2. 2
    Combine sugar and water in a medium saucepan over medium-high heat.
  3. 3
    Bring the mixture to a boil, stirring until sugar is dissolved.
  4. 4
    Remove from heat; immediately add butter and sliced rhubarb.
  5. 5
    Cover the saucepan and let stand for 15 minutes to soften the rhubarb.
  6. 6
    Drain the rhubarb, reserving the liquid syrup.
  7. 7
    In a bowl, whisk together the reserved rhubarb liquid, beaten egg, and vanilla extract.
  8. 8
    In a large bowl, combine bread cubes, softened rhubarb, the egg mixture, and 3/4 cup of the shredded coconut.
  9. 9
    Transfer the mixture to the greased casserole dish, pressing down gently.
  10. 10
    Sprinkle the remaining 1/4 cup of shredded coconut evenly over the top.
  11. 11
    Bake for 45 minutes, or until the center is set and the top is golden brown.
  12. 12
    Let cool for 10 minutes before serving.

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.

Keywords: rhubarb, coconut, bread pudding, dessert, baking, custard, spring, comfort food, vanilla, easy dessert, baked fruit, coconut flakes, leftover bread, sweet tart, family friendly, oven baked, homemade, fruity, indulgent, simple recipe
Read it online: https://www.chefs-mate.com/recipe/rhubarb-coconut-bread-puddlng/