Pineapple Brown Sugar Bread Pudding Recipe
Served warm with warm vanilla custard, caramelized pineapple, Jamaican rum sauce & Taharka Brothers Honey Graham Cracker ice cream.
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Ingredients
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Bread Pudding
Method
Preparation
- 1
Prepare the Bread Pudding
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the milk, heavy cream, brown sugar, eggs, vanilla extract, cinnamon, and salt until well combined. Add the cubed bread to the mixture, gently folding until all pieces are coated. Let it sit for about 15 minutes to allow the bread to absorb the liquid.
- 2
Bake the Pudding
Transfer the bread mixture into a greased baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set in the center. Remove from the oven and let it cool slightly.
- 3
- 4
Make the Rum Sauce
In a small saucepan, combine brown sugar, butter, and Jamaican rum. Heat over medium heat until the sugar dissolves and the mixture thickens slightly. Remove from heat.
- 5
Serve
Serve warm bread pudding topped with caramelized pineapple, drizzled with rum sauce, and a scoop of Taharka Brothers Honey Graham Cracker ice cream.