in

Pina Colada Bread Pudding with Vanilla Rum Sauce

Tropical Bliss: Pina Colada Bread Pudding with Vanilla Rum Sauce

healty meal, low carbs meals, keto meal

Embark on a culinary journey to the tropics with Pina Colada Bread Pudding—a delectable twist on a classic dessert that combines the flavors of pineapple, coconut, and rum in a delightful bread pudding. This indulgent treat is perfect for any occasion, from brunch gatherings to cozy family dinners. Join me as we explore the steps to create this irresistible dessert and transport your taste buds to a paradise of flavor.

Ingredients:

Produce:

  • 1/2 cup Pineapple, diced

Refrigerated:

  • 2 Egg yolks
  • 6 Eggs

Canned Goods:

  • 4 tbsp Coconut milk

Baking & Spices:

  • 2 tsp Cornstarch
  • 1 1/8 cup Sugar
  • 1 tsp Vanilla extract

Bread & Baked Goods:

  • 10 slices White bread, cubed

Dairy:

  • 2 tbsp Butter
  • 1/2 cup Heavy cream
  • 1 1/8 cup Milk
  • 2 cups Whole milk

Beer, Wine & Liquor:

  • 3 tbsp Coconut rum

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. Prepare Bread: Cut the white bread into cubes and place them in the prepared baking dish. Sprinkle the diced pineapple over the bread cubes, distributing evenly.
  3. Make Custard: In a mixing bowl, whisk together the egg yolks, eggs, sugar, coconut milk, heavy cream, whole milk, cornstarch, and vanilla extract until well combined. Pour the custard mixture evenly over the bread and pineapple in the baking dish. Press down gently to ensure the bread cubes are soaked in the custard.
  4. Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the bread pudding is set and golden brown on top.
  5. Prepare Sauce: While the bread pudding is baking, prepare the vanilla rum sauce. In a small saucepan, melt the butter over medium heat. Stir in the coconut rum and continue cooking for 1-2 minutes. Add the sugar and milk, stirring constantly until the sugar is dissolved and the sauce is smooth and slightly thickened. Remove from heat and set aside.
  6. Serve: Once the bread pudding is done baking, remove it from the oven and let it cool slightly. Serve warm, drizzled with the vanilla rum sauce.

Cook’s Notes and Variations:

  • Bread Selection: While white bread is traditional for bread pudding, you can use any bread you prefer, such as brioche or challah, for a richer texture.
  • Fruit Variations: Feel free to customize the bread pudding with your favorite fruits, such as mango or banana, for a unique twist on the classic recipe.
  • Nutty Addition: Add a sprinkle of chopped nuts, such as macadamia nuts or toasted coconut flakes, to the bread pudding for added texture and flavor.
  • Alcohol-Free Option: If you prefer not to use alcohol, you can omit the coconut rum from the sauce and substitute it with coconut extract for a non-alcoholic version.

Frequently Asked Questions (FAQs):

Q: Can I make this bread pudding ahead of time? A: Yes, you can prepare the bread pudding ahead of time and refrigerate it overnight. Simply cover the baking dish with plastic wrap or aluminum foil and store it in the refrigerator. Bake as directed when ready to serve.

Q: Can I use canned pineapple instead of fresh? A: Yes, canned pineapple can be used as a convenient alternative. Just be sure to drain it well before adding it to the bread pudding.

Q: Can I freeze leftovers? A: Yes, you can freeze leftover bread pudding for up to 3 months. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating.

Keto and Low-Carb Versions:

  • Keto Version: To make a keto-friendly version of this bread pudding, substitute almond flour or coconut flour for the white bread and use a keto-friendly sweetener such as erythritol or stevia in place of sugar. Replace the coconut milk with unsweetened almond milk and omit the cornstarch. Serve with a sugar-free vanilla rum sauce made with heavy cream and a keto-friendly sweetener.
  • Low-Carb Version: Reduce the amount of sugar used in the custard mixture and the sauce, or use a sugar substitute such as monk fruit or erythritol. Use low-carb bread or almond flour bread for the bread cubes, and replace the coconut milk with unsweetened coconut milk for a lower-carb option.

Pina Colada Bread Pudding with Vanilla Rum Sauce is a decadent dessert that brings the flavors of the tropics to your table. With its creamy custard, juicy pineapple, and hint of coconut and rum, this dessert is sure to be a hit with friends and family alike. Whether served warm for a cozy night in or chilled for a refreshing treat on a hot day, this bread pudding is a delightful way to indulge in the flavors of paradise. So why wait? Treat yourself to a taste of the tropics

Leave a Reply

Your email address will not be published. Required fields are marked *

healty meal, low carbs meals, keto meal

OLD FASHIONED PEACH COBBLER

healty meal, low carbs meals, keto meal

Best Steak Marinade in Existence