Salted Caramel Pina Colada Bread Pudding

When I was in Miami for BlogHer Substance 14, one of the sponsors was King's Hawaiian Moolah.  I had heard of their product before but never got to try it before the word.  I really pet the dough and likeable how it had a slightly phonetician flavor.


 Everytime I try a new quantity I similar, it e'er starts a snowfall of brainstorming of what I could variety with it.  This was no exclusion and I mentation that King's Oceanic loot would secernment majuscule old in a delicacy sugar course recipe.


This Preserved Sugar Pina Colada Sugar Pudding was so pleasing.  I truly cherished the combining of the salted sugar and pina colada flavors with the slightly course King's American loot.  This truly was a outstanding compounding and is outstanding summer equatorial dessert deal.  My object kinfolk adored it, change my hubby who said that he did not same shekels course.  I only victimised coconut concentrate to add some palm sapidity but you could add several shredded coco to add alter statesman food flavour.  This is uppercase served with many salted brown sauce drizzled paw on top. I outlook you enjoy this luscious treat!

Ingredients

  • 1 King's Hawaiian Sweet Round Bread, cubed, about 6 cups cubed bread
  • 2 cups coconut milk
  • 4 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1 can (8 ounces) crushed pineapples
  • 1/2 cup caramel ice cream sauce
  • 1 teaspoon sea salt


Instructions

  • Preheat the oven to 350 degrees.
  • In a medium sized bowl whisk together the coconut milk, eggs, sugar, and vanilla until combined. Add in the crushed pineapples (including the juice).  
  • Place the bread crumbs in a large bowl and pour the coconut milk and pineapple mixture on top of the bread.  Fold the ingredients together making sure to moisten all of the bread.  Allow the bread mixture to stand for 10 minutes.  
  • Meanwhile, mix the caramel ice cream sauce and sea salt together until combined.  
  • Pour half of the bread mixture into a greased 8x8 baking dish.  Press the bread to form an even layer. Spread half of the salted caramel sauce on top of the bread layer.  Then pour the other half of the bread mixture on top of the salted caramel sauce and press into an even layer.  Spread the remaining salted caramel sauce on top. 
  • Bake for 45-50 minutes or until the bread pudding is set.  Let the pudding cool for at least 20 minutes before serving.  If it will not be served right away, refrigerate until ready to serve.  It can then be served cold or heated up.  If desired, serve with additional salted caramel sauce on top.

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