Florida Keys Bread Pudding with Rum Sauce

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.