TROPICAL BREAD PUDDING WITH RUM SAUCE

TROPICAL BREAD PUDDING WITH RUM SAUCE image

Categories Dessert

Yield 12-16 servings

Number Of Ingredients 18

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For the pudding:
One 1-pound loaf Kings Hawaiian bread, cut into 1-inch pieces
3-4 ripe bananas, peeled, cut into 1/2 inch pieces
2 C fresh pineapple cut into 1/2 inch pieces
2 C Whipping cream
2 C canned unsweetened coconut milk
1/2 C sugar
1 C packed brown sugar
8 large egg yolks
1/4 t ground allspice or cinnamon
1/2 C toasted shaved coconut flakes
For the sauce:
1/4 C butter
1 C sugar
1 t vanilla
1 egg
3 T rum
2 T coconut milk

Steps:

Preheat oven to 350. Lightly butter a 9x13x2 baking dish. Arrange 1/2 the bread, bananas and pineapple in the dish, then the remaining bread, bananas and pineapple. Bring cream and coconut milk to a simmer in a large saucepan. Remove from heat. Whisk sugars, egg yolks and allspice or cinnamon in a large bowl to blend. Gradually whisk in warm cream mixture. Cool custard slightly. Pour custard over bread. Press gently to submerge into custard. Let stand until custard is absorbed, about 10 minutes. Bake until custard is set and top is golden, about 55 minutes. Sprinkle with coconut shavings and serve. For the sauce, cream the butter and sugar in a small saucepan. Add the vanilla. Slowly stir in the egg, then add the rum and coconut milk. Stir over low heat about 5 minutes. Serve warm over the pudding.