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Recipe Detail Page
Tropical Bread Pudding with Salted Butter-Rum Sauce
Holiday 2012
A good bread pudding is a beautiful thing, but better still when topped with toasted marshmallows. The salted butter-rum sauce is the perfect foil to the marshmallows’ sweetness.
Serves 6
SALTED BUTTER-RUM SAUCE
½ cup (125 mL) spiced rum, such as Sailor Jerry
½ cup (125 mL) packed brown sugar
¼ tsp (1 mL) salt
2 tbsp (30 mL) unsalted butter
TROPICAL BREAD PUDDING
2 tbsp (30 mL) unsalted butter
2 tbsp (30 mL) water
¼ cup (60 mL) packed brown sugar
2 cups (500 mL) chopped pineapple
6 cups (1.5 L) cubed day-old brioche, or challah
1 cup (250 mL) 18% table cream
2 eggs
1 tsp (5 mL) vanilla extract
10 Toasted Coconut Marshmallows
1 To make salted butter-rum sauce, combine rum, sugar and salt in a small saucepan over medium heat. Stir to dissolve sugar. Bring to a simmer and cook for 5 minutes, or until slightly thickened and mixture coats the back of a spoon. Remove from heat. Stir in butter until melted. Keep warm over very low heat until ready to use.
2 Preheat oven to 350°F (180°C).
3 Butter an 8 x 8-inch (2-L) baking dish.
4 Melt butter in a large nonstick skillet over medium-high heat. Add water. Sprinkle brown sugar over and allow to come to a boil. Add pineapple and cook for 4 to 5 minutes or until pineapple is softened and liquid is syrupy. Remove from heat.
5 In a large mixing bowl, gently combine brioche with pineapple and syrup. In a separate mixing bowl, whisk together cream, eggs and vanilla extract. Pour over bread mixture. Gently toss to ensure the bread is evenly coated. Turn into prepared baking pan and allow bread to absorb egg mixture, about 10 minutes.
6 Place pan on middle rack in oven and bake for 18 to 20 minutes or until pudding is firm. Turn on broiler, top pudding with Toasted Coconut Marshmallows and cook on upper rack for an additional 1 to 3 minutes or until marshmallows are toasted. Allow to cool on a rack for 10 minutes.
7 Divide pudding between 6 dessert bowls and drizzle each with a little of the salted butter-rum sauce.
Serves 6
TOASTED COCONUT MARSHMALLOWS
Follow the Basic Marshmallow recipe, however add ½ cup (125 mL) toasted unsweetened shredded coconut at the same time the vanilla extract is added. Proceed as for Basic Marshmallows, cutting into 1-inch (2.5-cm) squares instead of 2-inch (5-cm).
