Island Bread Pudding Food

ISLAND BREAD PUDDING

Steps:

• Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.
• In a large bowl, combine bread cubes, pineapple, and dried tropical mix.
• In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
• Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.

FLOATING ISLAND

Steps:

• In a large, wide saucepan, bring the milk and vanilla bean to a simmer.
• To make the meringues: In a mixing bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup sugar and continue beating until stiff but not dry. Scoop up several large serving spoonfuls and poach on the simmering milk, about 3 minutes on each side. Remove with a slotted spoon and place on serving plate. Repeat until all the egg whites have been used.
• To make the creme Anglaise: in another large mixing bowl, whisk together egg yolks and 1/2 cup sugar until light and ribbon-y. Add the warm milk to the egg yolk mixture and return to the saucepan. Cook, over low heat, stirring constantly without letting it come to a boil, until mixture thickness and coats back of spoon. Strain and flavor with rum and vanilla extract. Ladle creme Anglaise around poached meringues.
• To make the Caramel: in a small saucepan, cook the remaining 1 cup sugar until caramelized, stirring constantly. Stir in the almonds. Turn off heat, being careful not to burn the caramel. Carefully spoon caramel over the meringue.

UNCOMMONLY GOOD BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Cream eggs and sugar together. Add milk and vanilla and mix well. Add Texas Toast. Let bread soak in liquid mixture until very soft. Press until all bread is soaked in the liquid mixture. Add butter and mix well.
• Pour into a well-oiled 8 by 8-inch baking pan. Bake for 45 minutes to 1 hour. Mixture will rise like a souffle. When golden brown, remove from oven and let rest for 15 minutes before serving.

HAWAIIWAN BREAD PUDDING

Steps:

• Preheat oven to 325°F.
• Whisk eggs and sugar together, add milk and coconut milk and mix thoroughly.
• Layer bread, nuts and coconut in a greased 13x9 inch baking pan.
• Pour the egg mixture evenly over the top and let sit until the egg mixture soaks into the bread.
• Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
• To serve: Combine pineapple, nuts and coconut and sprinkle over the pudding.
• Top each serving with a dollop of whipped cream.

GRANDMA'S FLOATING ISLAND PUDDING

Steps:

• Island: Mix all ingredients thoroughly in saucepan and.
• cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
• Pour into four 6oz custard cups and.
• seal with plastic wrap laid directly on pudding to prevent film from forming.
• Refrigerate until cooled and set.
• Topping: Mix all ingredients in saucepan and.
• cook over medium heat, stirring constantly until thickened, 8-10 minutes.
• Pour into 2 cup measure and.
• seal with plastic wrap laid directly on pudding to prevent film from forming.
• Refrigerate until cooled.
• To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
• Invert each Island on a serving plate and remove custard cup.
• Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.

ISLAND BREAD PUDDING

Steps:

• Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
• In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
• In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
• Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3-4 hours. Check to make sure sides do not burn.