Pina Colada Bread Pudding

Sue Freeman

Pina Colada Bread Pudding

6 to 8 cups stale french bread
2 cups non alcoholic pina colada mix
2 cups sugar
1/2 cup melted butter
3 eggs, unbeaten
2 tablespoons vanilla extract
1 cup flaked coconut
1 cup chopped pecans
1 cup crushed pineapple, well drained

Combine all ingredients. Should be very moist but not soupy. Pour into buttered 9 x 12 inch or larger baking dish.

Place into a non-preheated oven. Bake at 350 for 1 hour and 15 minutes until top is golden brown. Serve with sauce. Recipe follows.

1/2 cup butter
1 1/2 cup confectioners sugar
1 egg yolks
1/2 cup burbon (or 1 tsp rum extract) (or 1/2 cup rum) (or 1/2 cup pineapple juice)

Cream butter and sugar over medium heat until all butter is well absorbed. This takes about 3 minutes of constant stirring. Don't be fooled thinking the butter is melted and it is mixed in and it is done. Cook and stir for 3 minutes.
Do not burn.

Remove from heat and blend in egg yolk. POur in burbon gradually to your own taste. Stir constantly while doing this. Sauce will thicken as it cools. Serve warm over bread pudding.

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