Sunday, June 30, 2013

Coconut Rum Bread Pudding

I have a Best of the Best Recipe for Bread Pudding.
I've been posting recipes and stories about Coconuts, so I decided to post this recipe.
I think it's the Coconut Rum soaked raisins and the Coconut Rum Sauce that make it interesting.

Coconut Rum Bread Pudding:

24 slices of day old baguettes sliced 1" thick
1/4 C butter, softened
4 eggs
1/2 C brown sugar
1 (25oz.) can crushed pineapple with the juice
1 C grates coconut
2 1/2 C evaporated milk
1 C raisins soaked in 1/2 C coconut rum

Spread butter on each slice of bread
Place bread in a buttered 2 quart casserole, overlapping the slices

Beat eggs and sugar in a large bowl
evaporated milk
Blend Well

Pour mixture over the bread getting it in between the slices
Let it soak in for about 15 minutes
Squish ( i think that's a word) the slices so they get well soaked in the egg mixture
Place the casserole dish in a roasting pan with boiling water coming 1/2" up the sides of the dish

Bake at 350 degrees for 45 minutes
Remove the dish and cool

Serve with Rum Sauce

Here's my favorite rum sauce recipe: ( I keep any leftover sauce in the refrigerator, in a canning jar with a tight lid )

Coconut Rum Bread Pudding

1 C granulated sugar
1/2 C butter, melted
1 egg, beaten
1/4 C coconut rum ( for Christmas Puddings I use regular rum) My favorite is Mount Gay from Barbados
1 tsp vanilla

In a saucepan, heat:
whisk in the egg
whisk until completely blended and sugar has melted
Remove from heat
Whisk in the coconut rum
Return to a simmer and continue whisking constantly until it thickens

Remove from heat
Whisk in the vanilla

Serve warm or cold over the individual serving of pudding

Peace in the Kitchen!

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