Pina Colada Bread Pudding with Coconut Creme Anglaise

Submitted by Julia Bodwell

For bread pudding:

Toss 3 tbsp of melted butter with the Cuban Bread Cubes, place on a sheet pan and place in an oven at 350ºF and toast until golden. Brush a medium sized casserole dish with one Tbsp of melted butter and add the toasted bread cubes. Mix all the remaining ingredients together and pour over the bread cubes. Press down on the bread cubes until they absorb most of the liquid. Bake in a 300ºF oven for 1 hour or until firm in the center. 

For topping:

Add the cream, egg yolks, and sugar in a small sauce pan on medium heat. Stir constantly using a cooks spoon until the sauce starts to thicken; about 8 - 10 minutes. Add the rum and stir to evenly mix. Place in a clean container and place in an ice water bath. Place in the refrigerator to chill to 40ºF. Serve with our Pina Colada bread Pudding