Pina Colada-Sourdough Bread Pudding w/Butter Rum Sauce
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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!
Servings Prep Time
12 10
Cook Time Passive Time
1 hr. 10 minutes 2 hours
Servings Prep Time
12 10
Cook Time Passive Time
1 hr. 10 minutes 2 hours
Pina Colada-Sourdough Bread Pudding w/Butter Rum Sauce
Print Recipe
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
Servings Prep Time
12 10
Cook Time Passive Time
1 hr. 10 minutes 2 hours
Ingredients
Pina Colada Sourdough Bread Pudding
Butter Rum Sauce
Servings:
Instructions
Pina Colada Sourdough Bread Pudding
  1. Preheat oven to 350’. Spread sourdough bread cubes in a single layer on baking sheet and toast in oven for 10 minutes. Cool.
  2. 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.
  3. Grease a 13” x 9” x 2” baking pan with the 1 TBSP. softened butter.
  4. Pour bread mixture into greased pan and spread out evenly. Cover pan and refrigerate for a least two hours or overnight before baking.
  5. 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.
  6. Let sit for 10 minutes. Serve warm with Butter Rum Sauce drizzled over the top.
Butter Rum Sauce
  1. Cream butter and granulated sugar, scrapping sides of bowl occasionally, until light and fluffy (about 5 minutes).
  2. Slowly beat in egg, then add the 3 TBSP. rum and continue beating until combined.
  3. 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.
  4. Store in refrigerator. Warm slightly to serve over warm bread pudding.
  5. Makes 1 2/3 cup sauce.
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