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

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