Florida keys bread pudding with rum sauce

 
                 FLORIDA KEYS BREAD PUDDING WITH RUM SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Coconut, flaked sweetened
                         -7 oz
    1 3/4   c            Milk
    1       c            Whipping cream
    3                    Egg whites
      3/4   c            Sugar
    1       T            Dark rum
    3       c            Sponge cake -- day old, cut in
                         -cubes
    1       cn           Pineapple, crushed -- 8 oz
                         -well drained
                         -----RUM SAUCE-----
      2/3   c            Heavy cream
      1/4   c            Milk
    2                    Egg yolks, large
      1/3   c            Sugar
    2       T            Dark rum
 
     Preheat oven to 350F. Combine the coconut with the milk in the container
   of a food processor. Process until fairly smooth. Strain the milk into a
   bowl. Reserve the coconut for use at another time.
     Combine 1 1/2 cups of the coconut milk with the cream in a medium
   saucepan. Heat over low heat until hot, about 5 minutes.
      Beat the egg yolks with sugar in a large bowl until very light and
   fluffy. Slowly whisk in the hot coconut milk mixture. Transfer to the top
   of a double boiler. Cook over simmering water, stirring constantly, 5
   minutes. Stir in the rum.
     Place half the bread cubes over the bottom of a 1 1/2 to 2 qt souffle
   dish. Spread the pineapple over the top. Cover the pineapple with the
   remaining bread cubes. Pour the hot egg mixture over the top; let stand 10
   minutes.
     Bake the pudding until set, about 40 minutes. Cool on a wire rack. Serve
   slightly warm or at room temperature with Rum Sauce.   SERVES:6-8
   RUM SAUCE: Combine the cream and milk in a medium saucepan. Heat over
   low heat until hot, about 5 minutes.
      Beat the egg yolks with the sugar in a large bowl until light. Slowly
   whisk in the hot liquid. Whisk in the rum. Transfer to the to of a double
   boiler. Cove rover simmering water, stirring constantly until thick enough
   to coat a spoon, about 10 minutes. Cool to room temperature. Serve at room
   temperature or slightly chilled.  MAKES: about 1 1/2 CUPS
  
 
 
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