Costa Rican Pineapple Bread Pudding with Rum Sauce

Costa Rican Pineapple Bread Pudding with Rum Sauce
Makes:
15
servings
Prep Time:
25
minutes
Total Time:
95
minutes
based on 1 reviews
5
This scrumptious bread pudding is brimming with tropical flavors associated with Costa Rica. Pineapple, coconut and macadamia nuts are baked in a spiced custard and served with a warm, dark rum sauce. Unlike other bread puddings, this dish is baked immediately after assembling.

In this recipe:

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Ingredients:

  • BREAD PUDDING
  • 18 1/2-inch slices (1 lb. loaf) white bread, crusts removed*
  • 1 can (8 oz.) crushed pineapple, packed in juice, drained (reserve all juice, about 1/2 cup)
  • 1/2 cup toasted, flaked coconut
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup (1 stick) butter, melted
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (13.5 oz.) lite coconut milk
  • 1 1/2 cups granulated sugar
  • 3 large eggs, slightly beaten
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • RUM SAUCE
  • 1/2 cup dark brown sugar or granulated sugar
  • 4 teaspoons cornstarch
  • 2 tablespoons butter
  • 1/2 cup reserved pineapple juice
  • 1/4 cup dark rum

Directions:

FOR BREAD PUDDING:
PREHEAT
oven to 350º F. Grease 13 x 9-inch baking dish.

CRUMBLE bread into large bowl. Add pineapple, shredded coconut, macadamia nuts and melted butter to bread; mix well. Combine evaporated milk, coconut milk, sugar, eggs, cinnamon and nutmeg in another large bowl. Add milk mixture to bread mixture. The batter should be moist. Pour into prepared dish.

BAKE for 55 to 60 minutes or until wooden pick comes out clean. Cool on wire rack for 15 minutes. Cut into servings. Serve with warm Rum Sauce.

FOR RUM SAUCE:
COMBINE
sugar and cornstarch in small bowl. Melt butter in small saucepan over medium heat. Stir sugar mixture and pineapple juice into butter. Cook, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, for 1 minute or until thick. Remove from heat; stir in rum. Serve warm. Makes 1 cup.

* Hint: Crusts can be left on if that is your preference; pudding will be more bread like!


Reviews:

Review This Recipe

Excellent!

 Star(s)

Connie Janzer from NORTH BEND, OR

We just finished a lesson on Costa Rica in our Homeschool and I was searching for the perfect recipe to celebrate. This went over great, and the rum sauce was the perfect complement, although the kids opted for additional crushed pineapple for their topping. I did halve the recipe,since there's only 4 of us, using 1 egg plus an egg yolk. Great recipe, that we'll be making again.

Read More Reviews

Review This Recipe
  •  Star(s)

    Excellent!

    Connie Janzer from NORTH BEND, OR

    We just finished a lesson on Costa Rica in our Homeschool and I was searching for the perfect recipe to celebrate. This went over great, and the rum sauce was the perfect complement, although the kids opted for additional crushed pineapple for their topping. I did halve the recipe,since there's only 4 of us, using 1 egg plus an egg yolk. Great recipe, that we'll be making again.

Nutrition Facts

Serving Size: 1/15 of recipe

Servings Per Recipe: 15 

  • Calories: 410
  • Calories from Fat: 200
  • Total Fat: 23g (35% of DV)
  • Saturated Fat: 13g (64% of DV)
  • Cholesterol: 70mg (23% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 46g (15% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 34g
  • Protein: 6g
  • Vitamin A: 6% of DV
  • Vitamin C: 4% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Costa Rican Pineapple Bread Pudding with Rum Sauce

Ingredients

  • BREAD PUDDING
  • 18 1/2-inch slices (1 lb. loaf) white bread, crusts removed*
  • 1 can (8 oz.) crushed pineapple, packed in juice, drained (reserve all juice, about 1/2 cup)
  • 1/2 cup toasted, flaked coconut
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup (1 stick) butter, melted
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (13.5 oz.) lite coconut milk
  • 1 1/2 cups granulated sugar
  • 3 large eggs, slightly beaten
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • RUM SAUCE
  • 1/2 cup dark brown sugar or granulated sugar
  • 4 teaspoons cornstarch
  • 2 tablespoons butter
  • 1/2 cup reserved pineapple juice
  • 1/4 cup dark rum

 

Directions

FOR BREAD PUDDING:
PREHEAT
oven to 350º F. Grease 13 x 9-inch baking dish.

CRUMBLE bread into large bowl. Add pineapple, shredded coconut, macadamia nuts and melted butter to bread; mix well. Combine evaporated milk, coconut milk, sugar, eggs, cinnamon and nutmeg in another large bowl. Add milk mixture to bread mixture. The batter should be moist. Pour into prepared dish.

BAKE for 55 to 60 minutes or until wooden pick comes out clean. Cool on wire rack for 15 minutes. Cut into servings. Serve with warm Rum Sauce.

FOR RUM SAUCE:
COMBINE
sugar and cornstarch in small bowl. Melt butter in small saucepan over medium heat. Stir sugar mixture and pineapple juice into butter. Cook, stirring constantly, until mixture begins to boil. Continue cooking, stirring constantly, for 1 minute or until thick. Remove from heat; stir in rum. Serve warm. Makes 1 cup.

* Hint: Crusts can be left on if that is your preference; pudding will be more bread like!

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