Joy of Jamann
Chef HiHo's Galley Delights

s Pina Colada Bread Pudding with Rum Sauce s   



Yields: 12 Servings

Ingredients

18 1/2 inch slices white bread with crust removed
1 can (8 oz) crushed pineapple drain and reserve juice
1/2 cup toasted coconut
1/2 cup chopped macademia nuts
1/2 cup butter melted (1 stick)
1 can (12 oz) evaporated milk
1 can (13.5 oz) lite coconut milk
1 1/2 cups sugar
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg


 
Instructions
 Grease 13 x 9 inch baking pan.
Crumble bread into large bowl. Add pineapple, coconut, nuts and butter. Mix well.
In a separate bowl combine milks, sugar, egg, cinnamon and nutmeg. Mix well.
Add liquid to bread mixture.
Pour into greased pan. Bake at 350 for 55-60 minutes.