Tropical Bread Pudding

By Texaschef11

Ingredients

• 5 large eggs
• 1 quart milk, skim, 1%, 2% or whole
• 3/4 cup dried pineapple, finely diced
• 1/2 cup unsweetened shredded coconut, plus 1/4 cup for topping
• 2 teaspoons vanilla
• 2 tablespoons rum (optional but very good)
• 3/4 to 1 cup sugar (use the larger amount if you like a sweeter pudding)
• 1/4 teaspoon salt
• 1 loaf white bread, cut into 3/4-inch cubes, about 6 to 8 cups

Preparation

Step 1

Butter a shallow 2-quart casserole dish. Preheat your oven to 300°F.

In a large mixing bowl, beat the eggs with the milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt. Mix in the bread cubes. Spoon the mixture into the buttered casserole dish, and top with the remaining 1/4 cup coconut.

Bake the bread pudding for 1 hour. The middle will feel set but still soft. Serve warm or chilled, with whipped cream or ice cream. Yield: 12 generous servings.