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.
Ingredients:
- 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
Steps:
- 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 too make a sauce or glaze for the pudding or just serve with whipped cream or vanilla ice cream.
