Florida keys bread pudding with rum sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Coconut, flaked sweetened 7 oz |
| 1¾ | cup | Milk |
| 1 | cup | Whipping cream |
| 3 | Egg whites | |
| ¾ | cup | Sugar |
| ⅔ | cup | Heavy cream |
| ¼ | cup | Milk |
| 2 | Egg yolks, large | |
| 1 | tablespoon | Dark rum |
| 3 | cups | Sponge cake; day old, cut in cubes |
| 1 | can | Pineapple, crushed; 8 oz well drained |
| ⅓ | cup | Sugar |
| 2 | tablespoons | Dark rum |
Directions
RUM SAUCE
Preheat oven to 350F. Combine the coconut with the milk in the container of a food processor. Process until fairly smooth. Strain the milk into a bowl. Reserve the coconut for use at another time.
Combine 1½ cups of the coconut milk with the cream in a medium saucepan. Heat over low heat until hot, about 5 minutes.
Beat the egg yolks with sugar in a large bowl until very light and fluffy. Slowly whisk in the hot coconut milk mixture. Transfer to the top of a double boiler. Cook over simmering water, stirring constantly, 5 minutes. Stir in the rum.
Place half the bread cubes over the bottom of a 1 ½ to 2 qt souffle dish. Spread the pineapple over the top. Cover the pineapple with the remaining bread cubes. Pour the hot egg mixture over the top; let stand 10 minutes.
Bake the pudding until set, about 40 minutes. Cool on a wire rack.
Serve slightly warm or at room temperature with Rum Sauce.
SERVES:6-8 RUM SAUCE: Combine the cream and milk in a medium saucepan. Heat over low heat until hot, about 5 minutes.
Beat the egg yolks with the sugar in a large bowl until light.
Slowly whisk in the hot liquid. Whisk in the rum. Transfer to the to of a double boiler. Cove rover simmering water, stirring constantly until thick enough to coat a spoon, about 10 minutes. Cool to room temperature. Serve at room temperature or slightly chilled. MAKES: about 1 ½ CUPS