Pina Colada Bread Pudding

Bahama Breeze Recipe

1/4 cup butter
3 quarts Cuban bread cubes
2 1/2 cups eggs
1 1/4 cups sugar
5 cups milk
1 tablespoon vanilla extract
1/2 cup coconut rum
1/2 cup shredded coconut
1/2 cup canned pineapple, diced

Toss 3 tablespoons of melted butter with the bread cubes, place on a sheet pan and place in an oven at 350 degrees and toast until golden. Brush a medium sized casserole dish with one tablespoon of melted butter and add the toasted bread cubes. Mix all the remaining ingredients together and pour over the bread cubes. Press down on the bread cubes until they absorb most of the liquid. Bake in  the oven for 1 hour or until firm in the center. Serve warm.

Coconut Creme Anglaise:
1 1/2 cups heavy whipping cream
2 egg yolks
1/2 10x powdered sugar
1/4 cup coconut rum

Add the cream, egg yolks, and sugar in a small sauce pan on medium heat. Stir constantly using a cooks spoon until the sauce starts to thicken; about 8 to 10 minutes. Add the rum and stir to evenly mix. Place in a clean container and place in an ice water bath. Place in the refrigerator to chill to 40 degrees. Serve with the Pina Colada bread Pudding

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