Pina Colada Bread Pudding

By Texaschef11

Ingredients

• Bread Pudding:
• 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

Preparation

Step 1

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.

To serve:
Cut warm pudding into 12 squares. Drizzle each piece with rum sauce before serving.