This is a Caribbean Bread Pudding using pineapple, raisins, rum and coconut along with the bread, milk, cream, sugar and eggs. You can easily make this your own recipe as well.
Ingredients:
Sauce:
1 stick of butter (4 ounces)
1 cup brown sugar
1/4 cup rum
2 cups heavy cream

Melt butter in a small saucepan over low heat. Add the brown sugar and stir until the sugar starts to melt. Pour in the rum and continue to stir. When the mixture bubbles and the sugar crystals have dissolved, add the heavy cream. Remove from the heat and serve.
This thickens as it cools down and can be re-heated if you like.

Bread Pudding Ingredients:
7 or 8 cups cubed day old bread
10 large eggs
1/2 teaspoon salt
4 cups (1 quart) whole milk
1 cup heavy cream
4 cups sugar
1 cup raisins
1 cup canned chunk pineapple
1⁄4 cup shredded coconut
2 tablespoons vanilla extract
2 tablespoons rum
2 tablespoons ground cinnamon

Mix your eggs and salt.
Allow to sit for 5 minutes, this will allow the eggs to mix more easily with the rest of your ingredients.

Add the milk and cream and mix.
Then add the rest of ingredients and mix.
Add this to your bread.

The sugar will be resistant to dissolving, so mix a few times while the bread is absorbing the egg/milk/sugar mixture. Do this while the resting for the hour while the bread is soaking up the custard.

Have your oven heated to 325F and bake for 60 to 75 minutes.
It will be a bit jiggly when removing from the oven.
Allow to cool to room temperature.
I store this in the refrigerator once cool.
I also store the sauce in the refrigerator as well.

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