Piña colada bread pudding
This recipe is based on my mother's bread pudding recipe. In the original recipe you add the ingredients: milk, eggs, vanilla, flour, butter and finally dry raisins, one by one to the cut up pieces of bread. Over the years as I learned about the science of baking I changed my mother's recipe to make it simpler. The inspiration for this recipe comes from the Puerto Rican national drink Piña Colada.
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Ingredients:
3 cups of piña colada, recipe follows
5 eggs, lightly beaten
2 teaspoon vanilla extract
1/2 teaspoon salt
4 tablespoon flour
1 loaf of French bread, skin removed, cut in chunks
4 tablespoon unsalted butter, melted
Topping 1 cup pineapple chunks
1 recipe for caramel
1 8 x 8 x 2 cake pan
1 large roasting pan for Bain Marie
Piña colada:
1 1/2 cup coconut cream
1 1/2 cup pineapple juice
Mix in the blender until combined.
Note:
The original recipe for Piña Colada is equal amounts of Pineapple juice and coconut cream with white rum to taste (I prefer coconut rum). I made the bread pudding without rum but you can add 2 or 3 tablespoons if you like.
Pour the caramel into the cake pan and move the pan around to cover the bottom and the sides. Immediately put the pineapple chunks on to of the caramel and set aside to cool.
In a large bowl whisk the eggs lightly. Add the piña colada mix, salt, vanilla and whisk until no trace of the eggs remain.
Pour the custard into the bowl with the bread and stir gently to soak the bread. Mix in the flour until no trace of flour remains. Add the melted butter and mix until combined. Pour mixture into the prepared pan and set aside.
Prepare a Bain Marie by placing the prepared pan inside the roasting pan and pouring hot water until it is halfway up the sides of the prepared cake pan.
Bake at 325° for 45 minutes or until you insert a toothpick in the center and it comes out clean.
Let cool for 5 minutes and invert onto a serving plate.
Serve warm or at room temperature.
Be sure you have some guests to share it with. Otherwise, I guarantee you are going to end up eating more than you should!
Note:
The recipe for Piña colada calls for coconut cream Coco Lopez, but if your prefer your desserts less sweet you can use full fat coconut milk and 1/2 of cup of granulated sugar instead.
Ingredients:
3 cups of piña colada, recipe follows
5 eggs, lightly beaten
2 teaspoon vanilla extract
1/2 teaspoon salt
4 tablespoon flour
1 loaf of French bread, skin removed, cut in chunks
4 tablespoon unsalted butter, melted
Topping 1 cup pineapple chunks
1 recipe for caramel
1 8 x 8 x 2 cake pan
1 large roasting pan for Bain Marie
Piña colada:
1 1/2 cup coconut cream
1 1/2 cup pineapple juice
Mix in the blender until combined.
Note:
The original recipe for Piña Colada is equal amounts of Pineapple juice and coconut cream with white rum to taste (I prefer coconut rum). I made the bread pudding without rum but you can add 2 or 3 tablespoons if you like.
Pour the caramel into the cake pan and move the pan around to cover the bottom and the sides. Immediately put the pineapple chunks on to of the caramel and set aside to cool.
In a large bowl whisk the eggs lightly. Add the piña colada mix, salt, vanilla and whisk until no trace of the eggs remain.
Pour the custard into the bowl with the bread and stir gently to soak the bread. Mix in the flour until no trace of flour remains. Add the melted butter and mix until combined. Pour mixture into the prepared pan and set aside.
Prepare a Bain Marie by placing the prepared pan inside the roasting pan and pouring hot water until it is halfway up the sides of the prepared cake pan.
Bake at 325° for 45 minutes or until you insert a toothpick in the center and it comes out clean.
Let cool for 5 minutes and invert onto a serving plate.
Serve warm or at room temperature.
Be sure you have some guests to share it with. Otherwise, I guarantee you are going to end up eating more than you should!
Note:
The recipe for Piña colada calls for coconut cream Coco Lopez, but if your prefer your desserts less sweet you can use full fat coconut milk and 1/2 of cup of granulated sugar instead.
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