Rhubarb Coconut Bread Pudding. For Julia!

I don’t think about whether people will remember me or not. I’ve been an okay person. I’ve learned a lot. I’ve taught people a thing or two. That’s what’s important. Sooner or later the public will forget you, the memory of you will fade. What’s important is the individuals you’ve influenced along the way. 

Julia Child

Happy birthday, Julia! From my deepest corner of the heart I am sending you the best wishes that one can ever have. I wanted to assure you that your influence will never fade away. You will never be forgotten, and your name will never be erased from the world's memory.  Never. You certainly touched so many lives and so many cooking hands that it's just impossible to picture your role model evaporating in the course of time. Believe me, you'll be forever alive in the most beloved kitchen corners where your voice will be echoing the sound of the chocolate mousse coming to life. Or that one and only beef bourguignon slowly emerging in the simmering pot.

You will always be there, speaking the words of magical smells and magnificent tastes. Just the way you created them.

Today, I'm giving you roses, though they are not the Julia Child kind And I made a bread pudding, though it's not your traditional cinnamon toast flan (which is just as lovely as you are). Instead, I am here, honoring you, with something of mine, and a great hope that you would like it, though it doesn't contain too much fat...

Rhubarb Coconut Bread Pudding
adapted from Taste of Home

for 3-4 servings:

1/2 cup (110 g) light brown sugar

1/3 cup (80 ml) water

1 Tbsp butter

10 1/2 oz / ~ 3 cups (300 g) fresh (or froze) rhubarbs, sliced

1 egg, beaten

1/2 tsp vanilla extract

3 cups (~6-7 slices) white bread, lightly toasted*

1/4 cup (18 g) shredded coconut

In a medium saucepan, combine water and sugar. Bring to boil, then take out from the heat and mix in the butter and rhubarbs. Cover and leave for 15-20 minutes for rhubarbs to soften.

When they are relatively soft, drain them reserving the liquid.

Whisk egg with the rhubarb liquid and vanilla extract.

Finally, combine everything: egg mixture, rhubarbs, bread and coconut reserving a little bit of latter for sprinkling on top.

Grease one big or 3-4 smaller ones baking dishes. Divide the mixture, sprinkle with the remaining coconut and bake for 40-45 minutes in the 325 F (165 C) temperature oven.

* You can either toast the slices in a toaster or oven and then cut into cubes, or you can cut the slices first and then toast the cubes in the oven for 3-4 minutes. The main difference is that the toasted cubes will be more crispy whereas the slices - softer and more willing to absorb the liquid.