Rhubarb Coconut Bread Pudding Recipe

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Ingredients:

Serving

1 cup sugar
3/4 cup water
2 tbsp butter
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
1 egg, beaten
1/2 tsp vanilla extract
4 cups soft bread cubes, lightly toasted (about 5 slices)
1 cup flaked coconut, divided

Directions:

Combine sugar and water in a saucepan; bring to boil. Remove from the heat; add butter and rhubarb. Cover and let stand 15 minutes. Drain, reserving liquid. Blend liquid with egg and vanilla. Combine bred cubes, rhubarb mixture, egg mixture and 3/4 cup coconut. Place in a greased 1-qt. casserole. Sprinkle with the remaining coconut. Bake at 325° for 45 minutes or until set. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	291.59 Kcal (1221 kJ)
Calories from fat	97.49 Kcal
		% Daily Value*
Total Fat	10.83g	17%
Cholesterol	54.72mg	18%
Sodium	144.47mg	6%
Potassium	166.58mg	4%
Total Carbs	45.15g	15%
Sugars	20.95g	84%
Dietary Fiber	2.94g	12%
Protein	5.46g	11%
Vitamin C	3.4mg	6%
Iron	1.3mg	7%
Calcium	174.6mg	17%

Amount Per 100 g
Calories	167.38 Kcal (701 kJ)
Calories from fat	55.96 Kcal
		% Daily Value*
Total Fat	6.22g	17%
Cholesterol	31.41mg	18%
Sodium	82.93mg	6%
Potassium	95.62mg	4%
Total Carbs	25.92g	15%
Sugars	12.02g	84%
Dietary Fiber	1.69g	12%
Protein	3.14g	11%
Vitamin C	2mg	6%
Iron	0.8mg	7%
Calcium	100.2mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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