Today, we are happy to share a guest post and recipe from Alan, The Florida Blogger and his wife TT. The Florida Blogger is a great blog to follow, and includes lots of fishing stories, and trips. As a Suwannee lover, The Florida Blogger will not disappoint, plus he liked the honey we sent him, so he has to be a good guy, right?!! Make sure you stop over at his blog.
Thanks Alan for the recipe and taking the time to guest post. (I made the recipe last weekend, brought it to work with me Monday morning and of course, not a bite was left.)
Pina Colada Bread Pudding
My wife and I lived in Ghana in West Africa for 8 months. We would buy sliced bread, but half of the slices weren’t usable for sandwiches because they had large air holes in them. I hated to throw away so much bread. That is when my husband suggested that I save the unusable slices of bread in the freezer to make bread pudding later. I found a recipe online that reminded me of the Pina Colada Bread Pudding that Bahama Breeze used to serve. The original recipe made a very large amount and called for some items that weren’t available in Ghana. Below is the recreated recipe. I’ve made the bread pudding both in Ghana and the US and have always gotten rave reviews. But I think it’s better in the U.S.
By the way, this is a very Southern dish, because at its core, it’s very simple and does not take a lot of money to make. It would have been made by slaves and poor white folk back in the day.
½ T. Butter
6 c. Bread Cubes
½ c. + 2 T. Sugar
2 c. + 2 T. Milk
1 ½ t. Vanilla Extract
½ c. + 2 T. Coconut Milk
½ c. Shredded Coconut
1 c. Pineapple, crushed
Brush a medium sized casserole dish with butter and add the bread cubes.
Mix all the remaining ingredients together and pour over the bread cubes. Press down on the bread cubes until they absorb most of the liquid.
Bake in a 300ºF oven for 50-60 min. or until firm in the center. Serve warm and enjoy!
Servings: 8 nice size pieces