Pina Colada Bread Pudding

1 cup flaked or grated coconut
1 cup crushed pineapple
6 whole eggs
6 teaspoons sugar
1/8 lb butter
1 teaspoon rum extract
1/4 cup rum
4 cups evaporated milk
8-10 slices of stale bread

Preheat oven to 350F. Combine eggs, sugar and milk in baking dish or pan. Mix well. Add melted butter. Stir well. Add rum extract and rum. Stir well. Stir in flaked coconut and crushed pineapple. Dampen bread. Bread can be frozen. Break bread into mixture. Mixture should look fluffy. Bake for 35 minutes, until slightly brown on top.

Serves 12.

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Cajun Country -- New Iberia, Louisiana