Saturday, February 6, 2010

Leslie's Pina Colada Bread Pudding Recipe

When we painted at Leslie Rickenbach’s home two weeks ago, she made us Pina Colada Bread Pudding for our dessert. Here is her recipe:
Preheat oven to 350° F Spray 9X13” pan
1 10 oz day old French bread, torn or cubed
2 C milk
1 15 oz can cream of coconut
2 C sugar
½ C butter
3 eggs
2T vanilla
1 8 oz can crushed pineapple (she used more) use juice
1 C shredded coconut
1 C chopped nuts (optional)
1 t ground cinnamon
Combine all in largest bowl you can find and pour into pan.
Bake 1 hr 15 min

Rum Sauce to pour over it
8 T butter
1 C powdered sugar
1 egg (beaten)
Rum to taste
(make a double batch)
Melt butter and sugar in top of double boiler. When melted, remove from heat and gradually add beaten egg. Stir until mixture cools to room temp. Add rum to taste.

Thanks for the recipe, Leslie! Can't wait to make it!

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