Nuevo Cubano Bread Pudding

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Nuevo Miami

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: 30 min
Cook: 1 hr 10 min
Total:: 2 hr 0 min

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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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Comments & Reviews

recipe Nuevo Cubano Bread Pudding
Maria Miami, FL 03-05-2010
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Thank you
Rated: 5 stars out of 5

Thank you very much for sharing that. Wonderful recipe!! There're also more Cuban desserts at... [url=http://thecubanrecipes.com/dessert] TheCubanRecipes. [/url]Read more
recipe Nuevo Cubano Bread Pudding
Scott Denver, CO 08-28-2008
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Great
Rated: 5 stars out of 5

Just came out of the oven and it's fantastic!!!! Next time though, I'm adding pecans. Just needs a little crunch.
recipe Nuevo Cubano Bread Pudding
INGRID Costa Mesa, CA 03-14-2008
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Wonderful blend of flavors
Rated: 5 stars out of 5

For those of you who love bread pudding, this is a delightful tropical twist. This takes humble bread pudding to delicious... heights with the bright banana/pineapple flavors spiking over the subtle coconut richness. I double the cinnamon and don't make the sauce and it is still an outstanding desert, or serve warm with vanilla icecream.Read more
recipe Nuevo Cubano Bread Pudding
Anonymous 01-02-2008
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delicious
Rated: 5 stars out of 5

it was so good i ate some before i put it in the oven. the cream + coconut milk makes it different from other bread puddings,... and it is so yummy!Read more
recipe Nuevo Cubano Bread Pudding
h lakeland, FL 05-13-2007
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lightened it some
Rated: 5 stars out of 5

I used milk instead of heavy cream, and with the sauce it was very rich anyway. Added a few sliced peaches, too. was great!
recipe Nuevo Cubano Bread Pudding
Carmen Reynoldsburg, OH 04-11-2007
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Delicioso!!
Rated: 4 stars out of 5

Very delicious, I love the pineapple and cococut mixed in!