Ingredients
- 6 tablespoons unsalted butter
- 1 cup 1/2-inch diced pineapple
- 1 cup 1/2-inch diced bananas
- 4 large eggs
- 3 cups heavy cream
- 1 cup coconut milk
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 6 cups 1/2-inch cubes day-old Cuban or French bread
- Coconut Rum Sauce, recipe follows
- 1/2 cup sweetened shredded coconut, toasted
- Confectioners' sugar, garnish
Directions
Preheat the oven to 350 degrees F.
Butter a 13 by 9-inch baking dish with 2 tablespoons of the butter.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the pineapple and bananas and cook, stirring, until they begin to soften, about 5 minutes. Remove from the heat.
In a small saucepan, melt the remaining 2 tablespoons of butter.
In a large bowl, whisk the eggs. Add the cream, coconut milk, brown sugar, vanilla, cinnamon and allspice, and whisk well. Add the bread, fruit, and melted butter, and stir well to combine. Let sit until the bread is saturated. Pour into the prepared dish.
Bake until golden and firm when pressed in the center, about 1 hour. Remove from the oven and cool slightly on a wire rack to set, about 20 minutes.
Serve on dessert plates. Spoon the sauce over the pudding and sprinkle each serving with the coconut and confectioners' sugar.
Coconut-Rum Sauce:
8 tablespoons unsalted butter, melted
1/3 cup heavy cream
1/3 cup coconut milk
2/3 cup sugar
1 large egg yolk, beaten
1/2 cup light rum
In a medium saucepan, combine all the ingredients except the rum. Cook over medium-low heat, whisking constantly, until the sauce has thickened and coats the back of a spoon, about 10 minutes. (Do not allow the sauce to boil or the egg will curdle and the sauce will not be smooth.) Remove from the heat, whisk in rum, and set aside to cool slightly before serving.
Yield: about 2 cups
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By libertyb845
Warwick, NY
on November 23, 2011
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I have been making this dessert for several years and it's been a hit all the time. During holidays, my sister in law, her mother, friends, have begged me to please make it. Each time, I try using a different variation like pineapple and mango, or bananas and strawberries. I also try to substitute all that butter for something else and have come across this product from Sunsweet called Light and Bake. It replaces oil and butter in all recipes. Its unsweetened applesauce with plums. Very delicious and fat free. I also use egg whites or a vegetarian Egg Replacer. It is by far, my most amazing, delicious, and sought out dessert.
By Dream-of10
on July 07, 2011
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Did not think it was tasty after the second day. Maybe I should have stored it in the refrigerator...but I just wanted to try this since I am not a big fan of bread pudding anyways. I didn't like the taste of the unsweetened coconut milk.
By lozanolisa_9255900
Canton, OH
on July 17, 2010
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I made this bread pudding for my latino family and they raved! I normally don't like bread pudding but with the tropical fruit added, it was muy delicioso! Thank you
Read all 17 reviews