It’s vacation season, and many people are sitting by the pool with a tropical drink. Well not me. I’m in the kitchen making a tropical drink into a dessert. Pina colada is some summer flavor, but only a little boozy. So here’s a new take on a bread pudding that mimics a pina colada’s flavor and will still allow you to drive. I hope you like it.
Butter to grease baking dish
1 loaf stale brioche bread, cubed
1/2 cup coconut flakes
1 cup cream
1 cup whole milk
3/4 cup sugar
1/2 cup candied pineapple
1 16-ounce can pineapple chunks, divided
2 tablespoons Jamaican rum
1 teaspoon vanilla
Whipped cream and mint leaves to finish
1/2 cup pineapple chunks
1 ounce spiced rum
1 teaspoon cinnamon
2 tablespoons coconut flakes
1 cup powdered sugar
Cut bread into 1 1/2 inch cubes and place on a sheet pan; bake for 20 minutes at 225; remove from oven and set aside.
Pour juice from pineapple into a small sauce pan and reduce by half, about 20 minutes (coincidence I think not).
Preheat oven to 350.
Cut 1/2 the pineapple chunks into small pieces.
Chop candied pineapple into small pieces.
Grease baking dish with butter.
In a large bowl mix half and half, milk, sugar, and eggs and mix for 3 minutes with whisk.
Add rum and coconut extract.
Add bread and let soak to absorb; then mix with clean hands to make sure everything is well combined, but don’t break up the bread too much.
Add pineapple, coconut, and candied pineapple and mix.
Bake for 45-55 minutes until brown on top.
Break up remaining pineapple into small pieces.
Add rum and coconut.
Add powdered sugar and mix until smooth.
Add cinnamon and mix.
Serve on top of bread pudding.
Add whipped cream and garnish with mint leaf.