Pina Colada Bread Pudding Recipe
10 slices white bread
1/2 cup fresh pineapple, finely chopped
2 tablespoons melted butter
2 cups whole milk
6 eggs, beaten
1/2 cup heavy cream
1 cup sugar
4 tablespoons coconut milk
2 tablespoons coconut rum (optional)
Vanilla Rum Sauce
2 egg yolks
2 teaspoons cornstarch
1 cup plus 2 tablespoons whole milk, divided
1 teaspoon vanilla extract
1 tablespoon coconut rum
Yield: 12 servings
For bread pudding:
Preheat boiler. Cut bread into 1-inch cubes, spread on a cookie sheet, and broil until golden brown. Remove from broiler and reduce oven temperature to 350°F.
Combine toasted bread cubes and chopped pineapple in a large bowl, mixing thoroughly.
Spread bread mixture into a 13 x 9 x 2 inch baking pan. Drizzle with melted butter.
Warm milk in a medium saucepan over medium heat; do not boil. Whisk in eggs, heavy cream, sugar, coconut milk and rum. Remove from heat.
Pour custard over bread mixture. Use a fork to press bread down into the liquid until well soaked.
Bake 35 to 40 minutes, or until pudding springs back in the center when pressed with a fingertip.
For rum sauce:
Combine egg yolks, cornstarch, 2 tablespoons milk, and 1 tablespoon sugar in a small mixing bowl, stirring until smooth.
Combine 1 cup milk, remaining tablespoon sugar, and vanilla in a small saucepan over medium heat. Bring to boil.
Whisk egg yolk mixture into boiling milk.
Immediately pour into a bowl in an ice bath to prevent curdling. Add rum and whisk thoroughly.
Cut warm pudding into 12 squares. Drizzle each piece with rum sauce before serving.