Florida Keys Bread Pudding with Rum Sauce
Yield
6 servingsPrep
30 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | ounces |
coconut
flaked sweetened |
|
| 1 ¾ | cups |
milk
|
|
| 1 | cup |
heavy whipping cream
|
|
| 3 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
|
|
| 1 | tablespoon |
dark rum
|
|
| 3 | cups |
sponge cake
day old, cut in cubes |
* |
| 1 | each |
pineapple, canned, crushed
8 ounces, well drained |
* |
| Rum sauce | |||
| ⅔ | cup |
heavy whipping cream
|
|
| ¼ | cup |
milk
|
|
| 2 | each |
egg yolks
large |
*
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
dark rum
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 202.3 | ml/g |
coconut
flaked sweetened |
|
| 414 | ml |
milk
|
|
| 237 | ml |
heavy whipping cream
|
|
| 3 | each |
egg whites
|
*
|
| 177 | ml |
sugar
|
|
| 15 | ml |
dark rum
|
|
| 7.1E+2 | ml |
sponge cake
day old, cut in cubes |
* |
| 1 | each |
pineapple, canned, crushed
8 ounces, well drained |
* |
| Rum sauce | |||
| 158 | ml |
heavy whipping cream
|
|
| 59 | ml |
milk
|
|
| 2 | each |
egg yolks
large |
*
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
dark rum
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine the coconut with the milk in the container of a food processor.
Process until fairly smooth.
Strain the milk into a bowl.
Reserve the coconut for use at another time.
Combine 1½ cups of the coconut milk with the cream in a medium saucepan.
Heat over low heat until hot, about 5 minutes.
Beat the egg yolks with sugar in a large bowl until very light and fluffy.
Slowly whisk in the hot coconut milk mixture.
Transfer to the top of a double boiler.
Cook over simmering water, stirring constantly, 5 minutes.
Stir in the rum.
Place half the bread cubes over the bottom of a 1½ to 2 quart souffle dish.
Spread the pineapple over the top.
Cover the pineapple with the remaining bread cubes.
Pour the hot egg mixture over the top; let stand 10 minutes.
Bake the pudding until set, about 40 minutes.
Cool on a wire rack.
Serve slightly warm or at room temperature with Rum Sauce.
RUM SAUCE: Combine the cream and milk in a medium saucepan.
Heat over low heat until hot, about 5 minutes.
Beat the egg yolks with the sugar in a large bowl until light.
Slowly whisk in the hot liquid.
Whisk in the rum.
Transfer to the to of a double boiler.
Cover over simmering water, stirring constantly until thick enough to coat a spoon, about 10 minutes.
Cool to room temperature.
Serve at room temperature or slightly chilled.
