Tropical Bread Pudding
What is bread pudding you ask? It is amazingly delicious! Well, this one is at least. I can remember turning my nose up at this the first time my dad made this a long time ago, “What? No chocolate?? I probably won’t like it.” I was wrong. Since then, almost every time I was home for a special occasion, I would request this.
I have seen my dad made this quite a few times and even though it looked easy, I never attempted it on my own, until now. To my surprise it was even easier than I had thought. Basically you mix everything together in a huge bowl, put it in the oven, and wait for the delicious-ness! So, if your like me and not a huge fan of baking, but are in a situation where something sweet is needed, you definitely need to try this out. It is extremely easy and everyone loves it! So without further adieu… Tropical Bread Pudding.
10 oz day old French bread, cut into pieces
2 cups milk.
15 oz coco lopez
2 cups sugar
1/2 cup melted butter
3 eggs beaten
2 Tbsp Vanilla
8 oz crushed pineapple. (I usually use 16oz)
1 cup shredded coconut
1 cup raisins
1 tsp cinnamon
1/2 tsp ground nutmeg
Combine all in large bowl. Mix good but not too much. Don’t let it get soupy or you’ll have to add bread. Pour into buttered baking dish. Bake at 350 for about 1.25 hours or until golden brown and springy on top
1 1/2 cups powdered sugar
1/2 cup butter
1 egg yolk
1/2 cup dark rum (I used 1/2 cup white zinfendel )
In saucepan over medium heat cream together butter and sugar. Remove from heat and add one egg yolk, stirring constantly. Continue stirring while adding rum. Sauce will thicken when it cools.
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