This dessert can be served hot or cold.
Yield: 6 servings.
4 tablespoon butter, melted
3 quarts Cuban bread cubes
2 1/2 cups eggs (approximately 12)
1 1/4 cups sugar
5 cups whole milk
1 Tblsp vanilla extract
1/2 cup coconut-flavored rum
1/2 cup shredded coconut
1/2 cup diced pineapple
Coconut creme anglaise:
1 -1/2 cups heavy whipping cream
2 egg yolks
1/2 cup powdered sugar
1/4 cup coconut-flavored rum
For the coconut creme anglaise, combine cream, egg yolks and sugar in a
small saucepan over medium heat. Stir until sauce starts to thicken; 8-10
minutes. Add rum and stir to mix. Place in a clean container with a lid and
place that container in an ice water bath. Store in the refrigerator to
chill to 40°F.
Heat oven to 350°F. Toss 3 tablespoons melted butter with bread cubes,
place on sheet pan and bake until golden. Reduce temperature to 300 F. Brush medium-size casserole dish with remaining melted butter. Add toasted bread cubes. Mix remaining ingredients and pour over bread. Press down on bread until it absorbs most of the liquid. Bake 1 hour or until firm in center.
Serve with chilled coconut creme anglaise.