I’ll admit I have been a part of the #Covid19 #shelterinplace #sourdough bread baking craze! I was given sourdough starter approximately 3 weeks ago, I have always loved a good challenge and I knew that I wanted my freshly baked loaves to look PerFeCT…perfection has been achieved and I honestly thought I would have moved on to another baking project by now…but, I’m hooked! Now that I’ve given many loaves away…(and I’m not counting how much I have eaten) I wanted to create a recipe for a dessert using sourdough bread. Here it is! It’s a tropical delight…pineapple, coconut and rum…all the flavors of a Pina Colada…EnJoY!
| Servings | Prep Time |
| 12 | 10 |
| Cook Time | Passive Time |
| 1 hr. 10 minutes | 2 hours |
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I’ll admit I have been a part of the #Covid19 #shelterinplace #sourdough bread baking craze! I was given sourdough starter approximately 3 weeks ago, I have always loved a good challenge and I knew that I wanted my freshly baked loaves to look PerFeCT…perfection has been achieved and I honestly thought I would have moved on to another baking project by now…but, I’m hooked! Now that I’ve given many loaves away…(and I’m not counting how much I have eaten) I wanted to create a recipe for a dessert using sourdough bread. Here it is! It’s a tropical delight…pineapple, coconut and rum…all the flavors of a Pina Colada…EnJoY!
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Ingredients
Pina Colada Sourdough Bread Pudding
- 1 20 oz. can crushed pineapple in pineapple juice Great Value brand
- 1 12 oz. can evaporated milk
- 1/2 cup rum white, dark or coconut
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar
- 6 eggs, room temperature, lightly beaten
- 1 1/2 cups sweetened coconut flakes, toasted Great Value brand
- 1 cup white chocolate chips
- 8 cups sourdough bread cubes 1 inch cubes
- 1 tbsp. butter, softened Challenge brand
- 1/2 cup butter, melted Challenge brand
Butter Rum Sauce
- 1/2 cup butter, room temperature Challenge brand
- 1 cup granulated sugar
- 1 egg,room temperature, slightly beaten
- 3 tbsp. rum light, dark or coconut
Servings:
Instructions
Pina Colada Sourdough Bread Pudding
- Preheat oven to 350’. Spread sourdough bread cubes in a single layer on baking sheet and toast in oven for 10 minutes. Cool.
- In a large bowl stir to combine: crushed pineapple with juice, evaporated milk, rum, granulated sugar, dark brown sugar, lightly beaten eggs. Stir in toasted coconut, white chocolate chips and toasted bread cubes.
- Grease a 13” x 9” x 2” baking pan with the 1 TBSP. softened butter.
- Pour bread mixture into greased pan and spread out evenly. Cover pan and refrigerate for a least two hours or overnight before baking.
- Bring bread pudding to room temperature before baking. Preheat oven to 350’. Drizzle 1/2 cup remaining melted butter over the top of bread pudding before baking. Bake for one hour, or until the top is golden brown.
- Let sit for 10 minutes. Serve warm with Butter Rum Sauce drizzled over the top.
Butter Rum Sauce
- Cream butter and granulated sugar, scrapping sides of bowl occasionally, until light and fluffy (about 5 minutes).
- Slowly beat in egg, then add the 3 TBSP. rum and continue beating until combined.
- Transfer mixture to a saucepan and cook over low heat; stirring constantly. You do not want this mixture to come to a simmer; you want the sugar to dissolve and the mixture to thicken slightly. This will take about 8-10 minutes.
- Store in refrigerator. Warm slightly to serve over warm bread pudding.
- Makes 1 2/3 cup sauce.
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