My husband hates bread pudding.

Hate might actually be too mild of a word. Loathe might be a more accurate descriptor.

However, this is coming from an individual who thinks that chocolate cake is “too rich,” so I really don’t put too much stock in his opinion.

I, on the other hand, really enjoy bread pudding. To me, it’s really just a glammed up version of a french toast casserole.

Which means you can totally eat it for breakfast.

And, since I’m of the opinion that fruit automatically ups the health quotient of any dish, I deemed this dessert twice as healthy since it includes both raisins and pineapple.

But what sort of pushes it right over the edge is the vanilla rum sauce that you drizzle over the top, while everything is still nice and warm and gooey.

I may or may not have “taste-tested” some of the sauce straight from the sauce pan.

We were lucky there was any left to pour over the dessert.  It’s that good.

Pina Colada Bread Pudding
from Delicious Disney Desserts
For the bread pudding:
  • 12 slices raisin bread
  • ½ cup fresh pineapple, finely chopped
  • 2 tablespoons melted butter
  • 2 cups whole milk
  • 6 eggs, beaten
  • ½ cup heavy cream
  • 1 cup sugar
  • 4 tablespoons coconut milk
  • 2 tablespoons coconut rum (optional)
For the vanilla rum sauce:
  • 2 egg yolks
  • 2 teaspoons cornstarch
  • 1 cup plus 2 tablespoons whole milk, divided
  • 2 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut rum (or 1 teaspoon rum extract)
For the bread pudding:
  1. Preheat broiler. Cut bread into 1-inch cubes, spread on a cookie sheet and broil until golden brown (watch them closely--they'll burn quickly!). Remove from broiler and reduce heat to 350.
  2. Combine toasted bread cubes and pineapple in a large bowl.
  3. Spread bread mixture into a 13x9 baking pan. Drizzle with melted butter.
  4. Warm milk in a medium saucepan over medium heat--do not boil. Whisk in eggs, heavy cream, sugar, coconut milk, and rum. Remove from heat.
  5. Pour custard over bread mixture. Press bread down into the liquid with a fork until everything is well soaked.
  6. Bake 35 to 40 minutes or until pudding springs back in the center when pressed.
For the rum sauce:
  1. Combine egg yolks, cornstarch, 2 tablespoons milk and 1 tablespoon sugar in a small mixing bowl, stirring until smooth.
  2. Combine 1 cup milk, remaining sugar and vanilla in a small pan over medium heat. Bring to a boil.
  3. Whisk egg yolk mixture into boilding milk.
  4. Immediately pour into a bowl in an ice bath so your sauce does not curdle. Add rum and whisk.
To serve:
  1. While warm, cut pudding into 12 squares. Drizzle with rum sauce before serving.

Happy Thursday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!