Pina Colada Bread Pudding with Rum Caramel Sauce

Description: 

Christmas in Puerto Vallarta has inspired me to blend old traditions with new flavors. Back home, the holiday spirit was tied to the comforting aromas of apples, cinnamon, and cloves from simmering wassail and the joy of baking bread, cookies, and pies to share with neighbors. While these traditions remain dear, living here has opened my kitchen to new possibilities. Tropical ingredients like coconut, pineapple, and Mexican cinnamon have become the stars of my holiday creations. One favorite is a tropical bread pudding—soft, rich, and infused with coconut milk, pineapple, cinnamon, and vanilla, then finished with a decadent boozy rum sauce. It’s a delicious way to celebrate the season in paradise!

4-5 cups stale brioche or your favorite bread

3 tablespoons butter, melted

4 large eggs, beaten

1 cup coconut cream

1/2 cup heavy cream

1/2 cup pineapple juice (reserved from the can)

1/3 cup sugar

1/3 cup brown sugar

1 teaspoon pure Mexican vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 can crushed pineapple (juice reserved)

1 can of cherries drained and soaked in rum overnight

Rum Sauce

1 cup granulated sugar

1/3 cup water

1/4 cup butter

1/2 cup heavy cream

1-2 tablespoons coconut rum

1 teaspoon pure Mexican vanilla

1/4 teaspoon salt

1. Preheat the oven to 176 C. or 350 degrees F. and spray a baking dish with nonstick spray.
2. Break the brioche into 1-2 inch cubes in a large mixing bowl.
3. Melt 2 Tablespoons of butter and drizzle over the bread cubes.
4. In a separate bowl, mix the remaining ingredients.
5. Pour over the bread and gently stir to coat all the bread evenly
6. Pour the contents into the prepared baking dish and place in the fridge for 2 hrs or overnight.
7. Bake for 45 minutes until the pudding bounces back after lightly touching it with a fork

For The Rum Sauce

1. Heat the sugar and water in a heavy saucepan over medium heat, stirring lightly until the sugar is dissolved; then boil and let cook until the sugar turns a golden caramel color.
2. Remove from heat, carefully stir in butter, then slowly add the cream until completely incorporated and smooth.
3. Finish by stirring in the rum, vanilla, and salt. 
4. You can use immediately to drizzle over your pudding or let it cool to room temp and transfer to an airtight container and store in the refrigerator for up to 2 weeks.