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Thursday, January 6, 2011

Tropical Bread Pudding with Rum Sauce

I know it's the middle of winter but we had some leftover Hawiian Rolls and you know I'm all about the desserts. So this idea just came to mind... I've never made a bread pudding before but it sounded good.
My Husband asked me why I was making this because I don't like bread pudding. You see the problem is that I dont like wet bread. The thought of it makes me gag... so I am not sure why this sounded so good. I will say I was disapointed when I first tried it out of the oven, it was very much like I expected. Very Wet Bread. But, the next day, it was so magnificently wonderful! More like a very moist cake full of flavors of coconut and pineapple. Wonderfully delicious, and made even better topped with a Rum Sauce. SO GOOD! Wish I had some more right now! 
Ingredients:
10 - 12 Hawaiian Rolls
1 cup milk
1 cup cream of coconut
2 eggs
1 cup sugar
2 tsp vanilla
1 8oz can pineapple
1 cup sweetened coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 9 inch square baking pan. Sprinkle with coconut.
In a medium mixing bowl, combine eggs, milk, cream of coconut, sugar, pineapple, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Let sit for 10 minutes.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. 

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