Strawberry Kiwi Bread Pudding with Coconut Rum Sauce
- 23 cups Light Coconut Milk
- 1/4 cups Plus 2 Tablespoons Of Reduced-fat, Or Fat-free Half And Half
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/4 cups Plus 2 Tablespoons, Granulated Sugar
- 8 cups Kings Hawaiian Original Sweet Round Bread, (cut Into 1-inch Cubes)
- 1-13 cup Strawberries, Sliced,
- 1 cup Kiwi, Sliced,
- 1 pinch Generous Pinch Of Granulated Sugar
- Sweetened Coconut Flakes, For Topping (optional)
- 1/2 cups Coconut Oil, Melted
- 1 cup Sugar, Granulated
- 1 Egg
- 2 Tablespoons Coconut Rum
Directions1. In a large bowl, whisk together the coconut milk, half-and-half, egg, vanilla and sugar.
2. Add in the cubed bread and stir until all the bread is coated in the mixture, being careful not to totally destroy the cubes.
Cover and place the refrigerator for at least 4 hours or up to overnight.
3. To roast the fruit: 4. Preheat your oven to 450 F and line a rimmed baking sheet with parchment paper.
5. Place the sliced fruit on the prepared baking sheet, and sprinkle with a generous pinch of sugar.
6. Bake until the fruit is soft and juicy, about 10-15 minutes.
Remove from oven.
7. To make the pudding: 8. Preheat your oven to 350 F and generously spray 8 wells of a standard size muffin tin with cooking spray (these stick pretty good).
9. Spoon the cooked fruit into the bread mixture, gently stirring to evenly incorporate the fruit.
I left a little bit of fruit out to place on the top, if you want them extra pretty.
10. Spoon the mixture into the muffin tin, and really push and pack it in.
The more air you leave between the bread/fruit the more the pudding will deflate, and be not as pretty once baked.
11. Sprinkle with coconut flakes if desired and bake until golden brown, the pudding feels set, and it begins to pull away from the sides of the muffin tin.
This will take about 35-40 minutes.
Remove pan from oven.
Let them slightly cool in the tin.
12. To make the sauce: 13. While the bread pudding bakes, whisk together the coconut oil, sugar and egg over low heat in a small saucepan.
Stir it constantly until it just begins to thicken up (2-3 minutes).
Watch it closely so it doesnt curdle! 14. Take the sauce off the heat and whisk in the rum.
Let it cool slightly, so that it thickens up.
15. Pour the sauce over the pudding and serve.
Notes: 1. If you do not use the sauce, increase the sugar in the bread pudding to 1/2 of a cup, as the sauce helps to create the perfect sweetness.
2. Make sure you pack the cubes into the cup to ensure you get enough bread, it totals about 23 of a round loaf.
3. Store leftover sauce in the refrigerator.
The coconut oil with cause it to harden, but just microwave for 30 seconds or so, to bring it back to the right consistency! 4. Whiskey sauce adapted from Betty Crocker