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Coconut-Pineapple Bread Pudding




Source of Recipe


internet


List of Ingredients





1 to 1-1/2 pounds egg bread or rolls, cubed or torn into 1-inch pieces
1 pound of pound cake, cubed into 1-inch pieces
1 quart (4 cups) half-and-half
8 eggs
4 egg yolks (discard whites)
3 cups sugar
1-1/2 cups pineapple juice
3/4 cup coconut milk, from a can
1-1/2 cups toasted coconut
1 cup diced fresh pineapple
1/2 cup whole milk
1/2 cup sugar

Praline sauce:

1 cup butter
1 pound brown sugar
1 cup heavy cream
2 cups pecans, toasted in oven or microwave

Recipe



In a large bowl, toss together bread and pound cake. Let sit uncovered at room temperature for at least 1 hour to stale bread slightly.

In a separate bowl, whisk together half-and-half, eggs, egg yolks, sugar, pineapple juice and coconut milk. Pour over bread pieces.

Stir in toasted coconut and pineapple pieces. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Grease a 9-inch-by-13-inch baking pan. Pour milk over mixture; spoon mixture into baking pan. Sprinkle with sugar. If possible, place baking pan in a larger pan. Fill larger pan with enough water to come half-way up the side of baking pan. Cover both pans with aluminum foil and bake about 1 hour, or until custard is set and a thermometer inserted into the middle of the pudding reads at least 160 degrees.

To make sauce: Melt butter in a saucepan set over medium-low heat. Stir in brown sugar; increase heat to medium or medium high (depending on your stove) and bring mixture to a boil. Boil mixture 1 minute; slowly stir in cream. Return to a boil and boil 1 minute. Remove from heat and stir in pecans. Spoon a little sauce over each serving of pudding.

Serves 12 to 20 (servings can be stretched because the dish is so rich that a little goes a long way)