Love Puddin'

A year ago I posted a recipe for bread pudding.  This was made by request for My Love around Valentine's Day.  Here we are a year later and my newest post is...you guessed it, a bread pudding (made by request).  I put a tropical twist on this one.  Adding sauteed pineapple and sweet coconut, I blended the warmth of comfort food with exotic tastes from the islands.  It was a "heart warming" treat on a chilly Valentine's weekend.  Enjoy!

Tropical Bread Pudding

1 loaf Challah bread, cut into 1 inch cubes
1 20 oz can crushed pineapple in heavy syrup
1/4 t ginger
1/4 t nutmeg
3 T dark brown sugar
4 large eggs
2 c heavy cream
1/2 c white sugar
1/2 c brown sugar
2 c flaked coconut
1/2 c coconut cream
1 T vanilla
1 c white chocolate chips




Preheat oven 350. Grease med baking dish or loaf pan. Cube bread.  If bread is very fresh, toast cubes in oven for 5 minutes.

In a frying pan, combine pineapple (with syrup), ginger, nutmeg and 4 T dark brown sugar.  Cook on high for 5 minutes until most of liquid is gone and mixture is thick.  Set aside.

In a large bowl mix cream, 1/2 c white and brown sugar, eggs, vanilla, and coconut cream , until well blended. Fold in bread, white chocolate chips and pineapple and flaked coconut. Let sit for at least 5 mins for bread to soak liquid. Pour into baking dish. Sprinkle top with a bit of leftover coconut and white chocolate chips.

Place dish towel in a roasting pan. Place baking dish on top. Pour enough water in roasting pan to cover 1/2 of baking dish. Put in preheated oven. Bake for 1 hour or until knife in center comes out clean. Cool on rack.