Pineapple Buttered Rum Bread Pudding

I know I say this a lot, but if imagination's the mother of invention, imagine a bread pudding sweetened with pineapple and fueled by demon rum. Doesn't it make your mouth water? Well it should!

I whipped this "pud" up as our sweet treat for the week before the Big Guy left to go out of town. The story is I'm getting ready for our trip to Oregon, packing, planning, cleaning and cooking so I made a carrot pineapple loaf to enjoy on the road for breakfast. The result - a  half cup of leftover crushed pineapple. I didn't have the heart to throw it out so instead of a ditching it morphed into something blissful in a rummy yummy bread pudding.

Using bread as a base for a pudding or strata is nothing short of miraculous. It can stand up to almost any flavor in the book and provide a rather wonderful dessert, brunch or lunch. In this case a mere 4 pieces of crustless Texas toast tossed in melted butter went into dessert along with the usual eggs, cream and a touch of sugar. Kissed with a handful of raisins soaked in a couple of jiggers of white Bacardi as well as the leftover pineapple, it's fancy enough to share with company... or not if you've still all your senses intact.

Its tropical flavors and smooth creamy texture's really quite superb.  To be honest, I kind of wish I'd doubled the recipe so I could indulge in more of it while you know who's away.

 

Pineapple Buttered Rum Bread Pudding (a JBug’s Kitchen original)

4 slices bread, crusts removed (I used Texas toast)

1/4 cup melted butter

2 tablespoons raisins

1/4 cup white rum

1/2 cup drained crushed pineapple

2 eggs

1/3 cup sugar

Dash salt

1/2 cup cream or whole milk

1 teaspoon vanilla

Preheat oven to 350. Place bread with crusts removed on stove to dry slightly while oven heats. In a small bowl, soak raisins in rum, and set aside. Using some of the melted butter, lightly butter 4 small ramekins or a 1 quart casserole dish. Cut bread into half inch cubes, toss with 3 tablespoons melted butter and divide between dishes. Divide pineapple between dishes and remove raisins from rum, reserving rum and divide between dishes. In small bowl, beat eggs, sugar, salt, cream, vanilla and reserved rum. Pour over bread in ramekins and drizzle with remaining butter. Let sit for 10 minutes so bread can absorb some of the liquid. Place ramekins or casserole in a large baking pan and pour boiling water to a level half way up outside of puddings. Bake in preheated oven for 30 to 35 minutes or until a knife placed in the center of the pudding comes out clean. (Do not overbake). Cool and serve with whipped cream. Makes 4 servings. Download Pineapple Buttered Rum Bread Pudding

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Comments

[Mary from Apron Strings & Wedding Rings]

June, this dessert sounds different and DIVINE! Oregon vacation will be here before you know it so keep packing! - Mary L.

[Lea]

Isn't it amazing what can inspire a bread pudding? That version looks lovely!

[June]

Mary - The Maxer just got his beach haircut so he's almost ready. I'm a little slower on the draw however. LOL

Lea - I don't think there's anything quite like a good old fashioned bread pudding and this one is quite the winner. Not too sweet and with a lovely kick from the rum.

[pam]

I love things that include the demon rum :)

[June]

Pam - you've got company there!

[joanne]

Sounds like a wonderful addition, besides YOU, to join in the book club event Tuesday at my house. See ya!:)?

[June]

Ha,ha,ha. That was pretty slick! Uh, no to both. 1 - I'm outa' pineapple, and; 2 Waaayy, too much going on but thanks.