Costa Rican Pineapple Bread Pudding With Rum Sauce

15
Servings
25m
Prep Time
55-60m
Cook Time
1h 20m
Ready In


"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."

Original recipe yields 15 servings
OK
  • FOR RUM SAUCE

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

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 & Variations


No special items needed.

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