Piña Colada Bread Pudding with Rum Sauce
Piña Colada Pineapple Bread Pudding has a tropical twist with crushed pineapple, golden raisins, shredded coconut and pina colada mix.
Calories 806kcal
Ingredients
Bread Pudding:
- 4 cups heavy cream or whole milk
- 1-1/2 cups crushed pineapple drained
- 8 tablespoons of unsalted butter melted
- 1-1/2 cups sweetened flaked coconut
- 1-1/2 cups chopped pecans
- 1/2 cup golden raisins
- 2 cups frozen piña colada mix thawed
- 2 tablespoons vanilla
- 2 teaspoons nutmeg
- 2 tablespoons cinnamon
- 2 cups of sugar
- 3 eggs lightly beaten
- 1 loaf of day-old French bread cubed (about 6-8 cups loosely packed)
Rum Sauce:
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg lightly beaten
- Rum or rum extract to taste to taste about 3 tablespoons
Instructions
For the bread pudding:
- In a large bowl, combine all ingredients except the bread. Mixture should be moist but not soupy. Fold bread into mixture and stir until bread is thoroughly coated. Pour into greased 9-by-12-by12-inch glass baking dish. For individual mini bread puddings, spoon pudding mixture into medium greased muffin pans or ramekins.
- Allow mixture to sit in the refrigerator for a minimum of two hours to allow the bread to soak up the custard.
- Preheat oven to 350 degrees. Bake for one hour, or until the top is golden brown. Serve warm with rum sauce, ice cream or whipped cream.
For the rum sauce:
- Cream butter and sugar.
- Add vanilla.
- Slowly stir in the egg, and then add the rum.
- Heat and stir over low heat about 10 minutes until sugar is dissolved.
- Serve warm over individual puddings.
Notes
The rum sauce can be made two days before your party and stored in the refrigerator. Simply reheat over low heat before serving.
Nutrition
Serving: 1serving | Calories: 806kcal | Carbohydrates: 107g | Protein: 50g | Fat: 23g | Saturated Fat: 13g | Sodium: 569mg | Fiber: 2g | Sugar: 75g