Costa Rican Pineapple Bread Pudding with Rum Sauce

EL MEJOR NIDO
Costa Rican Pineapple Bread Pudding with Rum Sauce
Recipe Info - Skill Level
Level
Intermediate
Recipe Info - Serving Size
Servings
15 servings
Recipe Info - Prep Time
Prep 
25 min
Recipe Info - Cook Time
Cook 
55 min
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.

Ingredients

Step 1

Preheat oven to 350º F. Grease 13 x 9-inch baking dish.

Step 2

Crumble bread into large bowl. Add pineapple, shredded coconut, macadamia nuts and melted butter to bread; mix well. Combine evaporated milk, coconut milk, granulated sugar, eggs, cinnamon and nutmeg in another large bowl. Add milk mixture to bread mixture. The batter should be moist. Pour into prepared dish.

Step 3

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.

Step 4

Combine dark brown sugar and cornstarch in small bowl. Melt 2 tablespoons 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 of Rum Sauce.

Hint:

* Crusts can be left on if that is your preference; pudding will be more bread like!

Ingredients

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