Coconut Pineapple Blueberry Bread Pudding with Bourbon Caramel Sauce

Name: Coconut Pineapple Blueberry Bread Pudding with Bourbon Caramel Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT10H35M0.000S
Yield: 8 mini loaves or 10 to 12 cupcakes
Ingredients: 1 loaf of bread, cut into 1 to 1 1/2-inch cubes (such as Greek peasant bread); 4 cups milk; 3 eggs; 1/2 cup sugar; 1 tablespoon ground cinnamon; 1 teaspoon ground nutmeg; 1 cup half-and-half; 1 tablespoon vanilla extract; 1 can crushed pineapple; 1 cup blueberries; Shredded coconut, for topping; Bourbon Caramel Sauce, for drizzling, recipe follows; 2 cups heavy cream; 2 cups sugar; 1/2 stick butter; 1/4 cup agave nectar or honey; 1 teaspoon vanilla extract; 1 ounce bourbon

Recipe courtesy of Hooker's Sweet Treats

Show: Unique Sweets

Episode: After School Favorites

Coconut Pineapple Blueberry Bread Pudding with Bourbon Caramel Sauce

0 Reviews

Level: Intermediate
Yield: 8 mini loaves or 10 to 12 cupcakes
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

868

Total Fat

39

Saturated Fat

23

Carbohydrates

119

Dietary Fiber

4

Sugar

94

Protein

14

Cholesterol

180

Sodium

357

Total: 10 hr 35 min
Prep: 30 min
Inactive: 9 hr 30 min
Cook: 35 min

Level: Intermediate
Yield: 8 mini loaves or 10 to 12 cupcakes
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

868

Total Fat

39

Saturated Fat

23

Carbohydrates

119

Dietary Fiber

4

Sugar

94

Protein

14

Cholesterol

180

Sodium

357

Total: 10 hr 35 min
Prep: 30 min
Inactive: 9 hr 30 min
Cook: 35 min

Ingredients

Bread Pudding:

1 loaf of bread, cut into 1 to 1 1/2-inch cubes (such as Greek peasant bread)

4 cups milk

3 eggs

1/2 cup sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 cup half-and-half

1 tablespoon vanilla extract

1 can crushed pineapple

1 cup blueberries

Shredded coconut, for topping

Bourbon Caramel Sauce, for drizzling, recipe follows

Bourbon Caramel Sauce:

2 cups heavy cream

2 cups sugar

1/2 stick butter

1/4 cup agave nectar or honey

1 teaspoon vanilla extract

1 ounce bourbon

Directions

Place the cubed bread in an uncovered bowl and let stale overnight. The next day, soak the bread in the milk for at least 1 hour. After soaking, squeeze and break apart the bread. In a separate bowl, beat the eggs with the sugar, cinnamon, nutmeg, half-and-half and vanilla. Then mix in the soaked bread cubes, the pineapple and blueberries. Let sit for 30 minutes in the refrigerator.
Preheat the oven to 285 degrees F.
Fill mini loaf pans or cupcake tins, scatter coconut over top, and bake for 20 minutes. Let cool and serve with a drizzle of the Bourbon Caramel Sauce.

Bourbon Caramel Sauce:

Mix the cream, sugar, butter and honey in a heavy-duty 6-quart stainless steel pot. Bring to a boil and cook for 12 minutes, stirring frequently. Remove from the heat and stir in the vanilla and bourbon.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Coconut Pineapple Blueberry Bread Pudding with Bourbon Caramel Sauce

Coconut Pineapple Blueberry Bread Pudding with Bourbon Caramel Sauce

Bread Pudding:

Bourbon Caramel Sauce:

Bourbon Caramel Sauce:

Categories:

More from: