Costa Rican Pineapple Bread Pudding with Rum Sauce Recipe
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 This recipe for Costa Rican Pineapple Bread Pudding with Rum Sauce, by Alicia Capece-Joos, is from Alicia's Favorite Desserts,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Alicia Capece-Joos
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Category: |
Category: |
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Ingredients: |
Ingredients: BREAD PUDDING:
18 1/2-inch slices (1 lb. loaf) white bread, crusts removed* (more bread like if left on)
1 can (8 oz.) crushed pineapple, packed in juice, drained (reserve all juice, about 1/2 cup)
1/2 cup toasted, flaked coconut
1/2 cup macadamia nuts, chopped
1/2 cup (1 stick) butter, melted
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 can (13.5 oz.) lite coconut milk
1 1/2 cups granulated sugar
3 large eggs, slightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
RUM SAUCE:
1/2 cup dark brown sugar or granulated sugar
4 teaspoons cornstarch
2 tablespoons butter
1/2 cup reserved pineapple juice
1/4 cup dark rum
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Directions: |
Directions:Preheat oven to 350º F. Grease 13 x 9-inch baking dish.
Crumble bread into large bowl. 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. Add milk mixture to bread mixture. The batter should be moist. Pour into prepared dish.
Bake for 55 to 60 minutes or until wooden pick comes out clean. Cool on wire rack for 15 minutes. Cut into servings. Serve with warm Rum Sauce.
Rum Sauce: Combine sugar and cornstarch in small bowl. Melt butter in small saucepan over medium heat. Stir sugar mixture and pineapple juice into butter. Cook, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, for 1 minute or until thick. Remove from heat; stir in rum. Serve warm. Makes 1 cup. |
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Number Of
Servings: |
Number Of
Servings:15 |
Preparation
Time: |
Preparation
Time:1 hour, 2 mins |
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