Rhubarb Coconut Bread Pudding

April 13, 2021

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. Recipe contains dairy, eggs, and alcohol.


  • 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


  1. Combine sugar and water in a saucepan; bring to a boil.
  2. Remove from heat; add butter and Rhubarb
  3. Cover and let stand for 15 mins.
  4. Drain, reserving the liquid.
  5. Blend liquid with egg and rum extract.
  6. Combine bread cubes, Rhubarb egg mixture and  ¾ cup coconut.
  7. Place in a 1 qt casserole dish.
  8. Sprinkle the rest of the coconut over the top.
  9. Bake at 325 degrees for 45 mins or until set. Feel free too make a sauce or glaze for the pudding or just serve with whipped cream or vanilla ice cream.