— ADVERTISEMENT —
[ THE ELECTRIC KITCHEN ]
Bread pudding
goes tropical
This dish was prepared by Maria Carpenter on "The Electric Kitchen" Sunday, in an episode dedicated to the Taste of Waipahu. The program airs at 4:30 p.m. on KITV/ABC.All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.
Tropical Bread Pudding with Rum Sauce
1 tablespoon softened butter3 large eggs
1-1/2 cups coconut milk
1/2 cup Coco Lopez coconut cream (available at liquor stores)
1/2 cup heavy cream
1/4 cup brown sugar
1/4 cup dark rum, optional
1 tablespoon melted butter
1/2 teaspoon grated ginger
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1-pound loaf day-old Hawaiian-style or Portuguese sweet bread, in large cubes
1 mango, peeled and cubed
1/4 cup drained, crushed pineapple
1/2 cup chopped macadamia nuts
1/2 cup shredded coconut
» Rum Sauce
1-1/2 cups heavy cream
1/4 cup light rum
1/4 cup sugar
In a large bowl, whisk eggs. Add coconut milk, Coco Lopez, heavy cream, brown sugar, rum, melted butter, ginger, vanilla, cinnamon and nutmeg; whisk well to combine.
Add bread, mango and pineapple; mix well to soak bread. Pour into prepared pan. Sprinkle with macadamia nuts and coconut. Bake about 45 minutes or until firm. Serves 24.
To make rum sauce: Combine ingredients in saucepan. Stirring constantly, cook over medium heat until sugar is dissolved. Serve warm with bread pudding.
Nutritional information unavailable.
Click for online
calendars and events.
— ADVERTISEMENTS —
— ADVERTISEMENTS —