Costa Rican Pineapple Bread Pudding with Rum Sauce

Costa Rican Pineapple Bread Pudding with Rum Sauce

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This scrumptious bread pudding is brimming with tropical flavors associated with Costa Rica. Pineapple, coconut and macadamia nuts are baked in a spiced custard and served with a warm, dark rum sauce. Unlike other bread puddings, this dish is baked immediately after assembling.

25 mins. to Prepare

55 mins. Cooking Time

15 mins. Standing Time cooling

95 mins. Total

Servings: 15 servings

Difficulty: Intermediate


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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.

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.

* Hint: Crusts can be left on if that is your preference; pudding will be more bread like!
Amount Per Serving
Servings: 15 servings
Calories from Fat200
%Daily Value*
Total Fat 23g35%
Saturated Fat 13g64%
Cholesterol 70mg23%
Sodium 260mg11%
Carbohydrates 46g15%
Dietary Fiber 2g7%
Sugars 34g
Protein 6g
Vitamin A6%
Vitamin C4%
* Percent Daily Values are based on a 2,000 calorie diet.
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