Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Bahama Breeze's Pina colada bread puddin




Source of Recipe


Bahama Breeze


Recipe Introduction


Any crusty, firm-textured French or Italian-style bread can be substituted.



List of Ingredients




¼ cup butter
3 quarts Cuban bread, cut into 1-inch cubes
10 eggs
1¼ cups sugar
5 cups milk
1 tablespoon vanilla extract
½ cup coconut rum
½ cup shredded coconut
½ cup canned pineapple, diced




Recipe



Heat oven to 350 degrees. Toss 3 tablespoons of melted butter with the Cuban bread cubes, place on a sheet pan and toast until golden, 10 to 20 minutes. Stir cubes, and try to turn most over about halfway through.

Brush a 13-by-9-inch casserole with 1 tablespoon of melted butter, and add the toasted bread cubes. Crack the eggs into a large mixing bowl, and beat lightly, until all yolks are broken. Mix all the remaining ingredients together and, using a large cup, carefully pour over the bread cubes. Press gently down on the bread cubes with a large spoon until they absorb most of the liquid (you may refrigerate the mixture overnight to allow the custard to soak into the bread). Bake in a 300-degree oven for 1 hour or a bit more, until firm in the center. Serve warm. Serves 10 to 12.