Created by Chef Max Shapiro
I have been making this bread pudding forever–one of the things I look forward to every late spring and early summer. This is a great dish to take camping or just for a BBQ in the back yard. Always gets great reviews–unless you don’t like Rhubarb or Coconut.
- 1 cup Sugar
- ¾ cup water
- 2 Tbsp Butter
- 3 cups Sliced fresh Rhubarb ( ½ inch cut)
- 1 Egg, Beaten
- ½ tsp Rum Extract
- 4 cups bread cubed ( lightly toast the bread (
about 5 slices) - 1 cup Shredded Coconut divided
Combine sugar and water in a saucepan; bring to a boil.
Remove from heat; add butter and Rhubarb
Cover and let stand for 15 mins.
Drain, reserving the liquid.
Blend liquid with egg and rum extract.
Combine bread cubes, Rhubarb egg mixture and ¾ cup coconut.
Place in a 1 qt casserole dish.
Sprinkle the rest of the coconut over the top.
Bake at 325 degrees for 45 mins or until set.
(Feel free top make a sauce or glaze for the pudding or just serve with whipped cream or vanilla ice cream.)
