Costa Rican Pineapple Bread Pudding With Rum Sauce
Recipe: #26465
July 10, 2017
Categories: Desserts, Puddings, Coconut, Pineapple, Central/South American, Christmas, Mothers Day Oven Bake, Vegetarian, Make it from scratch, , more
"This scrumptious bread pudding is brimming with tropical flavors associated with Costa Rica. Pineapple, coconut and macadamia nuts are baked in a spiced custard and served with a warm, dark rum sauce. Unlike other bread puddings, this dish is baked immediately after assembling."
Ingredients
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- FOR RUM SAUCE
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Nutritional
- Serving Size: 1 (152.6 g)
- Calories 350.8
- Total Fat - 15.6 g
- Saturated Fat - 7.7 g
- Cholesterol - 67.3 mg
- Sodium - 245.9 mg
- Total Carbohydrate - 48.2 g
- Dietary Fiber - 1.8 g
- Sugars - 32.8 g
- Protein - 6.3 g
- Calcium - 150.3 mg
- Iron - 1.6 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.2 mg
Step by Step Method
TO MAKE THE BREAD PUDDING
Step 1
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
Step 2
Crumble bread into large bowl.
Step 3
Add pineapple, shredded coconut, macadamia nuts and melted butter to bread; mix well. Combine evaporated milk, coconut milk, sugar, eggs, cinnamon and nutmeg in another large bowl.
Step 4
Add milk mixture to bread mixture. The batter should be moist. Pour into prepared dish.
Step 5
Bake for 55 to 60 minutes or until wooden pick comes out clean. Cool on wire rack for 15 minutes.
Step 6
Cut into servings.
Step 7
Serve with warm Rum Sauce.
TO MAKE THE RUM SAUCE
Step 8
Combine sugar and cornstarch in small bowl.
Step 9
Melt butter in small saucepan over medium heat. Stir sugar mixture and pineapple juice into butter.
Step 10
Cook, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, for 1 minute or until thick. Remove from heat; stir in rum.
Step 11
Serve warm over bread pudding.
Hint: Crusts can be left on if that is your preference; pudding will be more bread like!
Tips
No special items needed.