DEE'S DELICIOUS PINA COLADA BREAD PUDDING

Dee's Delicious Pina Colada Bread Pudding image

Provided by Dee Stillwell

Time 1h10m

Number Of Ingredients 21

5 c or 2 -3 lg criossants or soft dinner rolls(set out to dry overnite)
1/4 c dark rum
1 - 13oz can(s) cream of coconut
1 - 1/2 c 1/2 & 1/2 or 1 - 13 oz can evaporated milk
5 large eggs, plus 1 egg yolk
3/4 c sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp coconut extract or emulsion
1 - 20 oz can(s) crushed pineapple, squeeze excess juice out till fairly dry and simmer juice to reduce by 1/2. reserve 2 tbl for rum sauce, add remainder to custard sauce.
1 c toasted flaked coconut
RUM CUSTARD SAUCE
3/4 c sugar
5 tsp cornstarch
1 dash(es) salt
2 c 1/2 & 1/2 or evaporated milk
2 Tbsp reserved pineapple juice
2 large egg yolks
1 tsp vanilla extract
1 tsp coconut extract or emulsion
2 - 3 Tbsp dark rum, to desired rum flavor

Steps:

1. Preheat oven to 350 degrees. Spray Pam in a 10 inch square baking pan or a pan that will fit into a bigger pan to make a water bath.
2. Tear criossants into bottom of pan. In large bowl whisk together all ingredients except pineapple & coconut Place crushed pineapple & coconut evenly over criossants. Pour egg mixture over top. Let stand for at least 30 minutes. Place pan in larger pan on oven rack. Add hot water until it comes half way up the sides of the pudding pan. Bake for 60 minutes or until the custard tests done in the center. While pudding is baking, make the rum custard sauce.
3. Rum Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, remaining reserved pineapple juice and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla, coconut emulsion, & 2 Tbl rum.
4. Serve bread pudding with the custard sauce, a dollop of whipped cream or a scoop of vanilla ice cream. You will think you had died and gone to heaven! Yummy!