Pour into the bread mixture and stir to combine. Let pudding stand 10 minutes before serving warm. Bake at 375 for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Pour into a lightly greased 2-quart deep baking dish. Combine the salt, sugar, eggs, vanilla, nutmeg, and cinnamon in a small bowl. Combine first 4 ingredients stir in butter and whipping cream. Pour milk mixture over bread and let sit for 10 minutes, until the bread absorbs most of the liquid. Stir in salt, bourbon and pecans if using. Heat milk and butter in a small saucepan just until butter has fully melted.
Gradually add cream and heat and stir until sugar is dissolved and mixture has boiled 1 minute. Melt butter and brown sugar over low heat until sugar is melted. Pour into a greased 13- x 9-inch baking dish. Stir in pineapple and next 4 ingredients. Add bread cubes, stirring to coat thoroughly. All the fun flavors of Puerto Rico come together in a dessert thats both exotic and familiar. Pour into a greased 13- x 9-inch baking dish. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. Coconut Mango Bread Pudding with Rum Sauce. Best served warm with warm Bourbon Sauce on top. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. You can also make a few hours ahead and cover and refrigerate until you’re ready to bake.īake about 40 minutes, or until the custard is set and the top is golden. Let still out for 30 minutes to allow the bread to soak up the custard. The glaze takes about 20 minutes to thicken. After the bread pudding has baked for about 10 minutes, start making the vanilla glaze. Use your clean hands to mix custard and bread together. Bake 35-40 minutes or until a toothpick in the center comes out clean (or internal temperature is 160☏). Place the bread in a 9 x 13 baking dish that has been sprayed with cooking spray. Add the half and half, vanilla, and cinnamon. In a mixing bowl, whisk together the eggs and sugar until light and creamy. STEP 1: Heat the milk and heavy cream in a medium pot until very hot but not boiling. 1 (1 pound) loaf day-old French bread, torn into 1-inch chunks
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