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Tropical Bread Pudding with Rum Sauce

Demonstrated by: Maria Carpenter.
Featured in Taste of Waipahu on November 7, 2004.

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Ingredients:

Tropical Bread Pudding with Rum Sauce

  • 1 tablespoon softened butter
  • 3 large eggs
  • 1 1/2 cups coconut milk
  • 1/2 cup Coco Lopez coconut cream (available at liquor stores)
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1/4 cup dark rum, optional
  • 1 tablespoon melted butter
  • 1/2 teaspoon grated ginger root
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 lb loaf day old Hawaiian-style or Portuguese sweet bread, cut into large cubes
  • 1 mango, peeled and cubed
  • 1/4 cup drained, crushed pineapple
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup shredded coconut
  • Rum Sauce

Rum Sauce:

  • 1 1/2 cups heavy cream
  • 1/4 cup light rum
  • 1/4 cup sugar

Directions:

  1. Preheat electric oven to 350°F.
  2. Grease a 10 x 14 inch baking pan with the softened butter.
  3. In a large bowl, whisk the eggs.
  4. Add the coconut milk, Coco Lopez, heavy cream, brown sugar, rum, melted butter, ginger, vanilla, cinnamon, and nutmeg; whisk well to combine.
  5. Add the bread, mango, and pineapple; mix well to soak the bread.
  6. Pour into prepared pan.
  7. Sprinkle with macadamia nuts and coconut.
  8. Bake for about 45 minutes or until firm.
  9. Serve warm with Rum Sauce.

Makes about 24 servings.

Rum Sauce:

  1. In a medium saucepan, combine the cream, rum, and sugar.
  2. Stirring constantly, cook over medium heat until sugar is dissolved.
  3. Serve warm.

Makes about 1 3/4 cups.

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