BAHAMA BREEZE PINA COLADA BREAD PUDDING

1/4 cup butter, divided use
3 quarts Cuban bread cubes
5 cups milk
2 1/2 cups eggs, beaten
1 1/4 cups sugar
1/2 cup coconut rum
1/2 cup canned pineapple, drained, diced
1/2 cup shredded coconut
1 tbsp vanilla extract
Coconut Creme Anglaise (for serving, recipe follows)

Toss 3 Tbsp of melted butter with the Cuban Bread Cubes, place on a sheet pan and place in an oven at 350 degrees F and toast until golden.

Brush a medium sized casserole dish with 1 Tbsp of melted butter and add the toasted bread cubes.

Mix all the remaining ingredients (except the Coconut Creme Anglaise) together and pour over the bread cubes. Press down on the bread cubes until they absorb most of the liquid.

Bake in a 300 degree F oven for 1 hour or until firm in the center.

Serve warm and top each serving with Coconut Creme Anglaise.

COCONUT CREME ANGLAISE

1 1/2 cups heavy (whipping) cream
2 egg yolks
1/2 cup powdered sugar
1/4 cup coconut rum

Add the cream, egg yolks, and sugar in a small sauce pan on medium heat. Stir constantly using a cooks spoon until the sauce starts to thicken; about 8-10 minutes.

Add the rum and stir to evenly mix. Place in a clean container and place in an ice water bath. Place in the refrigerator to chill to 40 degrees F.

Serve with our Pina Colada bread Pudding

Makes 5-6 servings
Source: Bahama Breeze