Florida Keys Bread Pudding With Rum Sauce

This decadent Florida Keys Bread Pudding transforms day-old sponge cake into a moist, custard-like dessert infused with tropical flavors. The combination of sweetened coconut, crushed pineapple, and rich egg custard creates a texture that is both comforting and exotic. Finished with a warm rum sauce, this dish captures the essence of the Caribbean. It is perfect for dinner parties, holiday gatherings, or a special treat on a sunny afternoon. The sweetness of the fruit balances the richness of the cream, making it a crowd-pleaser that is surprisingly easy to assemble. Serve warm for the best experience.

Cuisine: Global

Courses: Desserts

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 sweetened coconut, crushed pineapple, and rich egg custard creates a texture that is both comforting and exotic. Finished with a warm rum sauce, this dish captures the essence of the Caribbean. It is perfect for dinner parties, holiday gatherings, or a special treat on a sunny afternoon. The sweetness of the fruit balances the richness of the cream, making it a crowd-pleaser that is surprisingly easy to assemble. Serve warm for the best experience.

Ingredients

1 package Coconut, flaked sweetened
7 oz Milk
1 c Whipping cream
3 large Egg whites
3/4 c Sugar
1 tb Dark rum
3 c Sponge cake, day old, cut in cubes
1 can (8 oz) Pineapple, crushed, well drained

Directions

1
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C). Lightly grease a 9x13 inch baking dish or individual ramekins.
2
Cut the day-old sponge cake into 1-inch cubes. Spread the cake cubes evenly in the bottom of the prepared baking dish.
3
In a large bowl, whisk together the milk, whipping cream, egg whites, sugar, and dark rum until the sugar is dissolved and the mixture is smooth.
4
Sprinkle the crushed pineapple and flaked sweetened coconut evenly over the cake cubes in the baking dish.
5
Pour the custard mixture slowly and evenly over the cake, ensuring all pieces are submerged. Press down gently with a spoon to allow the cake to absorb the liquid.
6
Let the pudding stand for 10-15 minutes to allow the cake to soak up the custard.
7
Bake for 35-45 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
8
Allow the bread pudding to cool for at least 10 minutes before serving. Serve warm with additional rum sauce if desired.

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

For the rum sauce, simmer equal parts sugar and water with a splash of dark rum until thickened. Drizzle over warm pudding before serving.

If you prefer a richer custard, you can use whole eggs instead of just egg whites, but be sure to adjust the milk quantity slightly to maintain the right consistency.

Day-old sponge cake or pound cake works best for this recipe as it absorbs the custard without becoming too mushy.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Keywords: bread pudding, florida keys, rum sauce, sponge cake, pineapple, coconut, dessert, baking, tropical, custard, egg whites, whipping cream, dark rum, sweetened coconut, crushed pineapple

Read it online: https://www.chefs-mate.com/recipe/florida-keys-bread-pudding-with-rum-sauce/