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Pina Colada Bread Pudding with Vanilla Rum Sauce

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Ingredients Method

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

Method
 

To make the bread pudding
  1. 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.  
  2. 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.
  3. Bake 35-40 minutes or until pudding springs back in the center when pressed with a fingertip, but is still moist.
  4. Serve immediately with vanilla rum sauce.
To make vanilla rum sauce:
  1. 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.
  2. 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.

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