A delightful tropical twist on classic bread pudding, paired with a rich caramelized banana sauce.
Preheat your oven to 350°F (175°C) and grease a large baking dish with butter.
Greasing the dish ensures the pudding doesn't stick and makes cleanup easier.
In a mixing bowl, whisk together the eggs, milk, salt, sugar, cinnamon, and nutmeg until well combined.
Whisking thoroughly ensures a smooth custard base.
Cut the bread into 1/2-inch cubes and add them to the custard mixture. Stir in the pineapple and coconut.
Let the bread soak for a few minutes to absorb the custard fully.
Pour the mixture into the prepared baking dish and bake for 1 hour and 10 minutes. Let it cool for 5 minutes after baking.
The pudding is done when a knife inserted in the center comes out clean.
In a saucepan, combine the brown sugar, corn syrup, butter, and half of the heavy cream. Bring to a boil over high heat and let it boil for 10 minutes.
Stir constantly to prevent the sugar from burning.
Add the remaining heavy cream, rum, and vanilla extract to the sauce. Carefully flambe the mixture using a long lighter, then simmer until the flame subsides.
Flambe adds a depth of flavor but can be skipped if preferred.
Slice the bananas and stir them into the sauce. Remove from heat.
Use ripe bananas for the best flavor and texture.
Serve a portion of bread pudding topped with the banana sauce. Optionally, add a scoop of vanilla ice cream.
Serve warm for the best experience.
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