Welcome to our decadent dessert recipes section! Today, we’re sharing a tropical twist on a classic comfort dessert: Piña Colada Bread Pudding with Vanilla Rum Sauce. This rich and flavorful bread pudding combines the tropical flavors of pineapple, coconut, and rum, making it perfect for a special occasion or whenever you crave a taste of the tropics. Let’s get started!
Ingredients
For the Bread Pudding:
- 10 slices white bread, cubed
- 1/2 cup pineapple, finely chopped
- 2 tablespoons melted butter
- 2 cups whole milk
- 6 eggs, well beaten
- 1/2 cup heavy cream
- 1 cup sugar
- 4 tablespoons coconut milk
- 2 tablespoons coconut rum
For the Vanilla Rum Sauce:
- 2 egg yolks
- 2 teaspoons cornstarch
- 1 cup plus 2 tablespoons milk, divided
- 2 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon coconut rum
Instructions
Step 1: Prepare the Bread Pudding
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Prepare Bread: Cut the white bread into cubes and place them in the greased baking dish. Sprinkle the finely chopped pineapple evenly over the bread cubes.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, whole milk, beaten eggs, heavy cream, sugar, coconut milk, and coconut rum until well combined.
- Combine with Bread: Pour the milk mixture over the bread and pineapple, ensuring all the bread cubes are soaked. Let it sit for 10 minutes to absorb the liquid.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Step 2: Prepare the Vanilla Rum Sauce
- Mix Cornstarch and Milk: In a small bowl, mix the cornstarch with 2 tablespoons of milk until smooth. Set aside.
- Heat Milk and Sugar: In a small saucepan, heat the remaining 1 cup of milk and 1 tablespoon of sugar over medium heat until it begins to simmer. Do not let it boil.
- Temper Egg Yolks: In a separate bowl, whisk together the egg yolks and remaining 1 tablespoon of sugar. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
- Thicken Sauce: Return the mixture to the saucepan and add the cornstarch mixture. Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
- Add Flavorings: Remove from heat and stir in the vanilla extract and coconut rum.
Step 3: Serve
- Serve Bread Pudding: Once the bread pudding is done baking, let it cool for a few minutes before serving.
- Drizzle Sauce: Drizzle the warm Vanilla Rum Sauce over each serving of bread pudding.
- Enjoy: Enjoy your Piña Colada Bread Pudding with a taste of the tropics in every bite!
Cooking Notes and Tips
- Bread: Day-old or slightly stale bread works best for bread pudding as it absorbs the custard mixture better.
- Pineapple: Fresh pineapple is recommended, but canned pineapple (drained) can also be used.
- Rum: For a non-alcoholic version, you can omit the rum or replace it with rum extract.
Variations
Piña Colada Bread Pudding with Nuts
Add 1/2 cup of chopped macadamia nuts or pecans to the bread mixture for added crunch and flavor.
Chocolate Piña Colada Bread Pudding
Add 1/2 cup of white chocolate chips to the bread mixture for a chocolatey twist.
Tropical Fruit Bread Pudding
Mix in other tropical fruits such as mango or papaya along with the pineapple for a fruity variation.
Coconut Caramel Sauce
Replace the Vanilla Rum Sauce with a homemade coconut caramel sauce for a rich and sweet topping.
Frequently Asked Questions (FAQs)
Can I make this dessert ahead of time?
Yes, you can prepare the bread pudding a day in advance. Store it in the refrigerator, and when ready to serve, reheat it in the oven. Prepare the sauce just before serving.
How do I store leftovers?
Store any leftover bread pudding and sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat the bread pudding in the oven and the sauce on the stovetop or microwave before serving.
Can I freeze this dessert?
Yes, you can freeze the bread pudding. Wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator and reheat in the oven before serving. The sauce can be made fresh when you plan to serve it.
What can I serve with this bread pudding?
This bread pudding is delicious on its own but can be served with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How can I make the dessert healthier?
Use light coconut milk, reduced-fat milk, and a sugar substitute to reduce the calorie content. You can also add more fresh fruit to the bread pudding.
Piña Colada Bread Pudding with Vanilla Rum Sauce is a decadent and tropical dessert that’s perfect for any occasion. With its rich, buttery flavor and sweet, spiced pineapple, it’s sure to be a hit. Enjoy making and sharing this delicious dessert with your family and friends!
