Pina Colada Bread Pudding

FOR THE BREAD PUDDING

1. Preheat broiler.
2. Cut bread into 1-inch cubes, spread on a cookie sheet, and broil until golden brown.
3. Remove from broiler and reduce oven temperature to 350°F.
4. Combine toasted bread cubes and chopped pineapple in a large bowl, mixing thoroughly.
5. Spread bread mixture into a 13 x 9 x 2 inch baking pan.
6. Drizzle with melted butter.
7. Warm milk in a medium saucepan over medium heat; do not boil.
8. Whisk in eggs, heavy cream, sugar, coconut milk and rum.
9. Remove from heat.
10. Pour custard over bread mixture. 
11. Use a fork to press bread down into the liquid until well soaked.
12. Bake 35 to 40 minutes, or until pudding springs back in the center when pressed with a fingertip.

FOR THE VANILLA RUM SAUCE

1. Combine egg yolks, cornstarch, 2 tablespoons milk, and 1 tablespoon sugar in a small mixing bowl, stirring until smooth.
2. Combine 1 cup milk, remaining tablespoon sugar, and vanilla in a small saucepan over medium heat. Bring to boil.
3. Whisk egg yolk mixture into boiling milk.
4. Immediately pour into a bowl in an ice bath to prevent curdling.
5. Add rum and whisk thoroughly.

FOR THE SERVICE

1. Cut warm pudding into 12 squares.
2. Drizzle each piece with rum sauce before serving.

This dessert has been found at Parrot Cay. The Pina Colada Bread Pudding has been offered on the Parrot Cay menu.

Source: Fish Extender Recipe Collection

Created 2024-02-07 10:44:52 – Last Modified 2024-02-12 13:17:42