Name: Costa Rican Pineapple Bread Pudding with Rum Sauce
Prep time: 25 s
Cook time: 55 s
Total time: 95 s
Yield: 15
Ingredients: 18 1/2-inch slices (1 pound loaf) white breadcrusts removed*; 1 can (8 ounces) crushed pineapplepacked in juicedrained (reserve all juiceabout 1/2 cup); 1/2 cup toastedflaked coconut; 1/2 cup macadamia nutschopped; 1/2 cup (1 stick) buttermelted; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1 can (13.5 ounces) lite coconut milk; 1 1/2 cups granulated sugar; 3 large eggsslightly beaten; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup dark brown sugar or granulated sugar; 4 teaspoons cornstarch; 2 tablespoons butter; 1/2 cup reserved pineapple juice; 1/4 cup dark rum

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 350º F. Grease 13 x 9-inch baking dish.

Step 2

Crumble bread into large bowl. Add pineapple, shredded coconut, macadamia nuts and melted butter to bread; mix well. Combine evaporated milk, coconut milk, granulated sugar, eggs, cinnamon and nutmeg in another large bowl. Add milk mixture to bread mixture. The batter should be moist. Pour into prepared dish.

Step 3

Bake for 55 to 60 minutes or until wooden pick comes out clean. Cool on wire rack for 15 minutes. Cut into servings. Serve with warm Rum Sauce.

Step 4

Combine dark brown sugar and cornstarch in small bowl. Melt 2 tablespoons butter in small saucepan over medium heat. Stir sugar mixture and pineapple juice into butter. Cook, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, for 1 minute or until thick. Remove from heat; stir in rum. Serve warm. Makes 1 cup of Rum Sauce.