Ingredients
Bread Pudding
- 10 slices white bread
- 1/2 cup pineapple, finely chopped
- 2 tablespoons melted butter
- 2 cups whole milk
- 6 eggs, well beaten
- 1/2 cup heavy cream
- 1 cup sugar
- 4 tablespoons coconut milk
- 2 tablespoons coconut rum
Vanilla Rum Sauce
- 2 egg yolks
- 2 teaspoons cornstarch
- 1 cup plus 2 tablespoons of milk, divided
- 2 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon coconut rum
Instructions
To make the bread pudding
- Preheat broiler and remove crust from the bread and cut into 1-inch cubes. Spread on a cookie sheet and broil until golden brown. Remove from broiler and then lower temperature to 350. Combine bread cubes and pineapple in a large bowl, mixing well. Spread into a 13x9x2-inch baking pan and drizzle with melted butter.
- Warm milk in a saucepan over medium heat, being sure to not boil. Whisk in eggs, heavy cream, sugar, coconut milk, and rum. Remove from heat. Pour the custard over the bread mixture. Using a fork or spatula, press the bread into the liquid until well soaked and/or allow to sit for 10 minutes.
- Bake 35-40 minutes or until pudding springs back in the center when pressed with a fingertip, but is still moist.
- Serve immediately with vanilla rum sauce.
To make vanilla rum sauce:
- Place a large bowl in an ice bath and set aside. Combine egg yolks, cornstarch, 2 tablespoons milk, and 1 tablespoon sugar in a separate small bowl, stirring until smooth.
- Combine 1 cup milk, remaining sugar, and vanilla in a small saucepan and bring to a boil. Whisk the yolk mixture into the boiling milk. Immediately pour the sauce from the pan into a bowl sitting in the ice bath to prevent curdling. Add rum and whisk thoroughly. Serve warm over the bread pudding.
