Food recipes
Bahama Breeze Piña Colada Bread Pudding
Bahama Breeze Piña Colada Bread Pudding Serves 10 to 12 Ingredients: Bread Pudding: - 3 loaves French bread, crusts trimmed, lower into 1-inch cubes - 4 tablespoons (1/2 adhere) unsalted butter, melted - 10 eggs, over...
Bahama Breeze Piña Colada Bread Pudding
Serves 10 to 12
Ingredients:
Bread Pudding:
- 3 loaves French bread, crusts trimmed, lower into 1-inch cubes
- 4 tablespoons (1/2 adhere) unsalted butter, melted
- 10 eggs, overwhelmed
- 1 1/4 cups sugar
- 5 cups milk
- 1 tablespoon vanilla extract
- 1/2 cup coconut rum
- 1/2 cup shredded coconut
- 1/2 cup pineapple chunks, exhausted
Coconut Crème Anglaise:
- 5 egg yolks
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- 1/4 cup coconut rum
Directions:
1. First, preheat the oven to 350°F.
2. Next, to deliver the bread pudding, throw the bread cubes with 3 tablespoons of the melted butter. Spread the cubes on a sheet pan and toast inside the hot oven until golden.
3. Then, with the becoming 1 tablespoon melted butter, coat the bottom and aspects of a 9 by 13-inch baking dish. Remove the toasted bread to the created baking dish.
4. Then, inside a major bowl, whisk jointly the eggs, sugar, milk, vanilla extract, coconut rum, shredded coconut, and pineapple chunks. Each time the combination is properly merged, pour it over the toasted bread cubes.
5. Then, thrust the bread below the liquid, producing guaranteed that all the areas are properly moist.
6. Then, decreased the oven temperature to 300°F.
7. Then, each time the bread consists of absorbed the custard blend, protect the dish with foil and bake for 1 hour.
8. Then, though the pudding is baking, create the coconut crème anglaise. in a medium bowl, whip the egg yolks and sugar jointly with an electrical mixer until the sugar is included and the yolks incorporate thickened.
9. Then, warm the heavy cream in a medium saucepan and bring to a boil, then remove the pan from the heat and enable interesting.
10. Then, put the bowl with the yolks earlier mentioned a pot of scarcely simmering water and slowly but surely increase the cream, whisking continually. Create indeed the water does not warm the eggs, or they will begin to cook.
11. Then, even though the cream contains been whisked in, stir in the coconut rum and fixed the bowl in a substantial pan of ice and cold water.
12. Then, stir the sauce once in a while until the combination contains thickened and cooled.
13. Finally, provide the bread pudding hot or at place temperature with the coconut crème anglaise poured over it and with some on the plate.
Serves 10 to 12
Ingredients:
Bread Pudding:
- 3 loaves French bread, crusts trimmed, lower into 1-inch cubes
- 4 tablespoons (1/2 adhere) unsalted butter, melted
- 10 eggs, overwhelmed
- 1 1/4 cups sugar
- 5 cups milk
- 1 tablespoon vanilla extract
- 1/2 cup coconut rum
- 1/2 cup shredded coconut
- 1/2 cup pineapple chunks, exhausted
Coconut Crème Anglaise:
- 5 egg yolks
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- 1/4 cup coconut rum
Directions:
1. First, preheat the oven to 350°F.
2. Next, to deliver the bread pudding, throw the bread cubes with 3 tablespoons of the melted butter. Spread the cubes on a sheet pan and toast inside the hot oven until golden.
3. Then, with the becoming 1 tablespoon melted butter, coat the bottom and aspects of a 9 by 13-inch baking dish. Remove the toasted bread to the created baking dish.
4. Then, inside a major bowl, whisk jointly the eggs, sugar, milk, vanilla extract, coconut rum, shredded coconut, and pineapple chunks. Each time the combination is properly merged, pour it over the toasted bread cubes.
5. Then, thrust the bread below the liquid, producing guaranteed that all the areas are properly moist.
6. Then, decreased the oven temperature to 300°F.
7. Then, each time the bread consists of absorbed the custard blend, protect the dish with foil and bake for 1 hour.
8. Then, though the pudding is baking, create the coconut crème anglaise. in a medium bowl, whip the egg yolks and sugar jointly with an electrical mixer until the sugar is included and the yolks incorporate thickened.
9. Then, warm the heavy cream in a medium saucepan and bring to a boil, then remove the pan from the heat and enable interesting.
10. Then, put the bowl with the yolks earlier mentioned a pot of scarcely simmering water and slowly but surely increase the cream, whisking continually. Create indeed the water does not warm the eggs, or they will begin to cook.
11. Then, even though the cream contains been whisked in, stir in the coconut rum and fixed the bowl in a substantial pan of ice and cold water.
12. Then, stir the sauce once in a while until the combination contains thickened and cooled.
13. Finally, provide the bread pudding hot or at place temperature with the coconut crème anglaise poured over it and with some on the plate.