Florida Keys Bread Pudding With Rum Sauce

Recipe Ingredients

1		Coconut - flaked sweetened
		- 7 ounce
1 3/4 cups	414ml	Milk
1 cup	237ml	Whipping cream
3		Egg whites
3/4 cup	148g / 5.2oz	Sugar
1 tablespoon	15ml	Dark rum
3 cups	711ml	Sponge cake; day old - cut in
1		Pineapple - crushed, 8 oz
		Drained
		Rum sauce-----
2/3 cup	157ml	Heavy cream
1/4 cup	59ml	Milk
2		Egg yolks - large
1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Dark rum

Recipe Instructions

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 1 1/2 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 1/2 to 2 qt soufflee 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 1/2 CUPS

Source:
paul asente

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