Recipes – Pineapple-Rum Bread Pudding with Coconut Cream

Ingredients:

For the pudding:

• 6 cups day-old brioche or sweet bread, cut into 2.5 cm cubes
• 1½ cups canned pineapple chunks, drained (reserve ¼ cup juice)
• ½ cup dark rum (or pineapple juice if preferred)
• 1 cup full-fat coconut milk
• 1 cup whole milk
• 3 large eggs
• ½ cup brown sugar
• 1 tsp vanilla extract
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• Pinch of salt
• 2 tbsp melted butter (plus extra for greasing)

For the coconut cream sauce:

• ¾ cup coconut milk
• ¼ cup double cream
• 3 tbsp icing sugar (sifted)
• 1 tsp dark rum or vanilla extract
• Toasted coconut flakes, for garnish.

Method:

1. Preheat and prepare:
   • Heat oven to 175 °C / 350 °F.
   • Grease a medium baking dish with butter.
2. Soak the fruit:
   • In a small bowl, combine pineapple chunks, reserved juice, and rum.
   • Let sit for 10 minutes so the fruit absorbs the flavour.
3. Mix the custard:
   • In a large bowl, whisk together coconut milk, whole milk, eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and melted butter.
4. Combine:
   • Add the bread cubes and soaked pineapple (with the rum mixture) to the bowl.
   • Gently fold until every piece of bread is coated.
   • Let sit for 5 minutes to absorb the custard.
5. Bake:
   • Transfer mixture into the prepared dish, pressing lightly to level the top.
   • Bake for 40–45 minutes, until puffed and golden, and a knife inserted in the centre comes out clean.
6. Prepare the coconut cream sauce:
   • In a small saucepan, gently heat coconut milk and cream with icing sugar and rum (or vanilla) until smooth and just warm.
   • Do not boil.
7. Serve:
   • Spoon the warm sauce over slices of bread pudding and finish with a sprinkle of toasted coconut flakes.

Notes:
Best served warm, with extra rum sauce on the side. For a show-stopping presentation, top with a few caramelised pineapple rings or a drizzle of dark caramel just before serving.