Recipe courtesy of Hooker's Sweet Treats

Coconut Pineapple Blueberry Bread Pudding with Bourbon Caramel Sauce

  • Level: Intermediate
  • Total: 10 hr 35 min
  • Prep: 30 min
  • Inactive: 9 hr 30 min
  • Cook: 35 min
  • Yield: 8 mini loaves or 10 to 12 cupcakes
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Ingredients

Bread Pudding:

1 loaf of bread, cut into 1 to 1 1/2-inch cubes (such as Greek peasant bread)

4 cups milk

3 eggs

1/2 cup sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 cup half-and-half

1 tablespoon vanilla extract

1 can crushed pineapple

1 cup blueberries

Shredded coconut, for topping

Bourbon Caramel Sauce, for drizzling, recipe follows

Bourbon Caramel Sauce:

2 cups heavy cream

2 cups sugar

1/2 stick butter

1/4 cup agave nectar or honey

1 teaspoon vanilla extract

1 ounce bourbon

Directions

  1. Place the cubed bread in an uncovered bowl and let stale overnight. The next day, soak the bread in the milk for at least 1 hour. After soaking, squeeze and break apart the bread. In a separate bowl, beat the eggs with the sugar, cinnamon, nutmeg, half-and-half and vanilla. Then mix in the soaked bread cubes, the pineapple and blueberries. Let sit for 30 minutes in the refrigerator. 
  2. Preheat the oven to 285 degrees F. 
  3. Fill mini loaf pans or cupcake tins, scatter coconut over top, and bake for 20 minutes. Let cool and serve with a drizzle of the Bourbon Caramel Sauce.

Bourbon Caramel Sauce:

  1. Mix the cream, sugar, butter and honey in a heavy-duty 6-quart stainless steel pot. Bring to a boil and cook for 12 minutes, stirring frequently. Remove from the heat and stir in the vanilla and bourbon.

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