Bread pudding is one of the deserts we make every Thanksgiving or Christmas. Our traditional family bread pudding recipe is made with raisins, cinnamon, nutmeg, and day old bread. Sometimes I make bread pudding with leftover panettone or raisin bread. We got creative today and made a bread pudding with flavored rums and tropical fruits. Tropical Bread Pudding with Coconut Rum Sauce is made with pineapple and shredded sweet coconut baked in a banana and pineapple rum liquid. It’s served with a warm coconut rum sauce.
Here’s how to make tropical bread pudding with coconut rum sauce.
Start by breaking up the bread. I prefer to use artisan bread like long the loaves of Italian, French, or Cuban bread or mildly sweet bread that has bits of fruit. Panettone, raisin bread, Easter bread, and other sweet bread also work well in a bread pudding. Sliced sandwich bread torn into pieces also works, too.
Cook the milk, vanilla, butter, and sugar, then add the banana and pineapple rums. The banana rum will overpower the pineapple rum, so you may want to use less of it and increase the amount of pineapple rum added to the hot milk liquid. Just a note: we always use canned evaporated milk in this recipe. I think it’s a habit we picked up during my dad’s army days, but it stuck and he passed it down to his kids and grandkids. I’m sure whole milk will work just fine.
When the milk mixture is ready, add the coconut and pineapple to the large bowl of bread. Add the liquid one cup at a time, mixing well after each cup. I find that 3 cups is about what it takes to mix up the bread and the tropical fruits. This could vary based on the type of bread used in the pudding. Drier pieces of bread may need more liquid. I usually have about a cup left over. Once the liquid is mixed in well, stir in the eggs.
Bake until the bread pudding is moist but springy, about 45-55 minutes. Let it cool until it’s warm or to room temperature before serving with the coconut rum sauce.
The coconut rum sauce is heavenly. It’s easy to make, too. Start by bringing butter, coconut milk, sugars, and vanilla to a boil. Pour about half of the hot coconut sauce in the bowl with egg yolks beating rapidly so that the egg yolks don’t curdle when the hot liquid is poured over them. If this does happen, strain the sauce.
Return coconut sauce to the pot and cook until mixture thickens about 3-5 minutes. Stir in coconut rum (as much as you want). Ladle over a healthy slice of bread pudding.
Tropical Bread Pudding with Coconut Rum Sauce
- 2 loaves of bread (20 oz each)
- 4 1/2 cups evaporated milk
- 1 cup granulated sugar
- 2 tsp vanilla
- 1/2 cup banana rum
- 3/4 cup pineapple rum
- 1/2 cup unsalted butter
- 2 1/2 cups crushed pineapple
- 2 cups shredded coconut
- 2 eggs
Coconut Rum Sauce
- 4 tbsp unsalted butter
- 1 3/4 cups coconut milk
- 1 tbsp vanilla
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup coconut rum
- 4 egg yolks
- Coat a 9 x 13-inch baking dish with baking spray. Tear the bread into pieces. Add to a large bowl.
- In a medium saucepot, add milk, vanilla, butter, and sugar. Bring to a boil, then add rum. Simmer for about 10 minutes.
- Add pineapple and coconut to the large bowl of bread. Pour liquid mixture, one cup at a time, over top of bread. Mix well after each addition. Continue adding liquid until bread is thoroughly moist (takes about 3 cups of liquid). Add eggs and mix well.
- Pour bread mixture into prepared baking dish. Bake at 350 degrees for about 45-55 minutes or until pudding is set and springy when touched.
Coconut Rum Sauce
- Add egg yolks to a small bowl. Add all ingredients to a small sauce pot except for the rum and eggs. Bring to a boil.
- Pour hot sauce into the bowl with egg yolks beating rapidly so that the egg yolks don’t curdle. Return mixture to pot and cook until mixture thickens. Stir in rum.
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