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.

  • 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.)