Nuevo Cubano Bread Pudding
Source of Recipe
emerils.com
List of Ingredients
6 tablespoons butter
1 cup diced pineapple, about 1/2-inch cubes
1 cup diced bananas, about 1/2-inch cubes
4 large eggs
3 cups heavy cream
1 cup coconut milk
1 cup packed light brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
6 cups 1/2-inch cubes day-old Cuban or French bread
Coconut Rum Sauce (recipe follows)
1/2 cup sweetened shredded coconut, toastedRecipe
Preparation
Preheat the oven to 350 degrees F. Butter a 13 X 9-inch baking dish with 2 tablespoons butter.
Melt 2 tablespoons of butter in a skillet over medium heat. Add the pineapples and bananas and cook until they begin to soften, about 5 minutes.
Melt the remaining 2 tablespoons of butter. Whisk the eggs in a large bowl. Whisk in the cream, coconut milk, brown sugar, vanilla, cinnamon and allspice. Add the bread and fruit and stir well, then mix in the melted butter. Pour into the prepared dish.
Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack, until just warm, about 20 minutes. Serve with warm sauce spooned over the top of each serving and garnish with coconut.
Coconut-Rum Sauce
Ingredients
Makes about 2 cups
8 tablespoons butter, melted
1/3 cup heavy cream
1/3 cup coconut milk
2/3 cup sugar
1 large egg yolk, beaten
1/2 cup dark rum
Preparation
To make the sauce, combine all the ingredients except the rum in a small saucepan and cook over medium-low heat, whisking constantly until the sauce has thickened and coats the back of a spoon, about 10 minutes. Do not allow the sauce to boil or the egg will curdle. Remove from the heat, stir in the rum, and set aside to cool slightly.
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