¼ cup butter
3 quarts cuban bread cubes
2½ cups eggs
1¼ cups sugar
5 cups milk
1 Tbsp. vanilla extract
½ cup coconut rum
½ cup shredded coconut
½ cup canned pineapple, diced Coconut Créme Anglaise
Serving Size: 5-6
1½ cups heavy whipping cream
2 egg yolks
10½ cup powdered sugar
¼ cup coconut rum
Toss 3 tbsp of melted butter with the Cuban bread cubes, place on a sheet pan and place in an oven at 350°F and toast until golden. Brush a medium-sized casserole dish with one Tbsp. of melted butter and add the toasted bread cubes. Mix all the remaining ingredients together and pour over the bread cubes. Press down on the bread cubes until they absorb most of the liquid. Bake in a 300°F oven for 1 hour or until firm in the center. Serve warm and enjoy!
Coconut Créme Anglaise
Add the cream, egg yolks, and sugar in a small sauce pan on medium heat.
Stir constantly using a cooks spoon until the sauce starts to thicken, about 8 - 10 minutes.
Add the rum and stir to evenly mix. Place in a clean container and place in an ice water bath.
Place in the refrigerator to chill to 40°F.
Serve with our Pina Colada bread Pudding.
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