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Florida Keys Bread Pudding With Rum Sauce

Florida Keys Bread Pudding With Rum Sauce recipe image
This decadent Florida Keys Bread Pudding transforms day-old sponge cake into a moist, custard-like dessert infused with tropical flavors. The combination of crushed pineapple, sweetened flaked coconut, and egg whites creates a light yet rich texture that is both comforting and refreshing. Topped with a warm, spiced rum sauce, this dish captures the essence of Caribbean indulgence. It is perfect for a summer dinner party, a special Sunday brunch, or any occasion where you want to serve something memorable. The sweetness of the fruit balances the alcohol notes of the rum, making it a crowd-pleasing finale to any meal.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 75.2
Dietary: Gluten-free, Vegetarian
Description
This decadent Florida Keys Bread Pudding transforms day-old sponge cake into a moist, custard-like dessert infused with tropical flavors. The combination of crushed pineapple, sweetened flaked coconut, and egg whites creates a light yet rich texture that is both comforting and refreshing. Topped with a warm, spiced rum sauce, this dish captures the essence of Caribbean indulgence. It is perfect for a summer dinner party, a special Sunday brunch, or any occasion where you want to serve something memorable. The sweetness of the fruit balances the alcohol notes of the rum, making it a crowd-pleasing finale to any meal.
Ingredients
  • 1 package Coconut, flaked sweetened
  • 1 tablespoons Dark rum
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Grease a 9x13 inch baking dish.
  2. 2
    Cut the day-old sponge cake into 1-inch cubes and arrange them in the bottom of the prepared baking dish.
  3. 3
    In a large bowl, whisk together the milk, whipping cream, egg whites, and sugar until well combined.
  4. 4
    Drain the crushed pineapple well and fold it into the cake cubes in the baking dish.
  5. 5
    Pour the custard mixture evenly over the cake and pineapple, ensuring all pieces are soaked.
  6. 6
    Sprinkle the sweetened flaked coconut evenly over the top.
  7. 7
    Bake for 35-40 minutes, or until the custard is set and the top is golden brown.
  8. 8
    While the pudding bakes, heat the dark rum in a small saucepan over medium heat until warm but not boiling.
  9. 9
    Remove pudding from oven and let cool for 5 minutes. Serve warm with the rum sauce drizzled over each portion.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 75.2kcal
% Daily Value *
Total Fat 7.1g11%
Saturated Fat 5.7g29%
Cholesterol 0.0mg0%
Sodium 8.1mg1%
Total Carbohydrate 3.2g2%
Dietary Fiber 1.4g6%
Sugars 1.3g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use day-old sponge cake for best absorption; fresh cake may become too soggy.

Ensure pineapple is well-drained to prevent excess liquid in the custard.

For a non-alcoholic version, substitute the dark rum with pineapple juice or vanilla extract.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Adding a pinch of nutmeg or cinnamon to the custard enhances the tropical flavor profile.

Keywords: bread pudding, florida keys, rum sauce, pineapple, coconut, sponge cake, dessert, tropical, baked custard, egg whites, whipping cream, summer dessert, caribbean style, fruit pudding, alcohol dessert
Read it online: https://www.chefs-mate.com/recipe/florida-keys-bread-pudding-with-rum-sauce-2/