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.

Comments

Fried Ravioli

Benvenuto Giada! I am so excited that Giada is the chef we will be cooking from for the next six months over at I Heart Cooking Clubs!!! She is my absolute favorite celebrity chef. Over the years I've made many of her recipes and can't wait to make more. After browsing through some of her recipes over at the Food Network web site I settled on a simple but oh so delicious recipe of fried ravioli. They were so good! And easy... and GOOD!! Mmmm, just looking at the picture makes me wish I has more. Ingredients: Olive oil, for frying 1 cup buttermilk 2 cups Italian-style bread crumbs 1 box store bought cheese ravioli 1/4 cup freshly grated Parmesan Marinara sauce, heated, for dipping Directions: Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medioum heat until a deep-fry thermometer registers 325 degrees. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat, al...

Fried Cabbage

Happy New Year Y'all! It's a tradition to eat black eyed peas and cabbage on new years... for luck and prosperity. I did a little research this morning and this is what I found. For New Years, pork represents health and wealth, and continued prosperity. Some say also that a pig also represents progress - since pigs pretty much can't just look backward without completely turning around, so a pig represents forward progress. The tradition of black-eyed peas for southerners is believed to have originated back during Civil War times when Sherman's soldiers raided southern homes, taking virtually all of the food and burning the crops, but mostly ignoring the fields of black-eyed peas, because they thought them to be food for the livestock and of no value otherwise. As one of the few food sources left to sustain the people and the southern soldiers, those black-eyed peas came to represent good fortune. The black-eyed peas represent coins, cabbage represents paper ...

Rice Pilaf

I'm back!! I am submitting this to IHCC. I haven't participated in a while... in fact I haven't cooked anything new lately. But I needed a side dish to go with my Tilapia, and I new Mark Bittman would have something to fit the bill. The rice turned out so flavorful and he has a ton of different options. The recipe is very versitle! Ingredients 2 to 4 tablespoons butter or extra virgin olive oil 1 cup chopped onion 1 chopped carrot 1 1/2 cups rice, preferably basmati Salt and freshly ground black pepper 2 1/2 cups stock Chopped fresh parsley leaves for garnish Directions 1. Put 2 tablespoons of the butter or oil in a large, deep skillet with a lid over medium-high heat. When the butter is melted or the oil is hot, add the onion. Cook, stirring, until the onion softens, about 5 minutes. 2. Add the rice all at once, turn the heat down to medium, and stir until the rice is glossy, completely coated with butter or oil, and starting to color lightly, about 5 minutes...

Sweetie's Kitchen Adventures

Search This Blog