Tropical Pina Colada Bread Pudding

READY IN: 1hr 45mins

INGREDIENTS

  • 1lb loaf French bread, stale and cut into about 1-inch squares
  • 1cupcoconut milk
  • 2cupsmilk
  • 5eggs
  • 13 cupsugar
  • 1cupcrushed pineapple, drained
  • 34 cup diced maraschino cherry
  • 12 cupshredded coconut
  • Vanilla Rum Sauce
  • 1 12 tablespoonsbutter
  • 1cupmilk
  • 1 12 tablespoonscornstarch
  • 14 cupsugar
  • 1teaspoonvanilla
  • 1tablespoonrum
  • NUTRITION INFO

    Serving Size: 1 (236) g

    Servings Per Recipe:9

    Calories: 406.5

    Calories from Fat 141 g 35 %

    Total Fat 15.7 g 24 %

    Saturated Fat 10.6 g 52 %

    Cholesterol 119.8 mg 39 %

    Sodium 372.1 mg 15 %

    Total Carbohydrate54.2 g 18 %

    Dietary Fiber 1.7 g 6 %

    Sugars 20.6 g 82 %

    Protein 12.9 g 25 %

    DIRECTIONS

  • Preheat oven to 350.
  • Place bread chunks into large bowl and set aside.
  • In another large bowl mix together coconut milk, milk, eggs, sugar, pineapple, cherries and coconut and whisk until combined.
  • Pour milk mixture over bread and stir to coat, let sit for about 10 minutes.
  • In greased 8"x8" or 9"x9" baking dish spread bread pudding mixture and smooth out top, cover with tinfoil and bake for about 1.5 hours or until center is set.
  • Let cool slightly.
  • Meanwhile to make vanilla rum sauce: In sauce pan on medium high melt butter and stir in milk.
  • In small bowl whisk together sugar and cornstarch and add to milk mixture, reduce heat slightly and stir until sauce begins to thicken.
  • Once thick add in vanilla and rum and stir to combine.
  • Pour over bread pudding and serve.
  • Add additional sauce over individually cut slices if desired.
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