Recipe - Florida Keys Bread Pudding With Rum Sauce

1 pack Coconut, flaked sweetened
7 oz
1 Three fourths cup Milk
1 cup Whipping cream
3 Egg whites
Three fourths cup Sugar
1 tablespoon Dark rum
3 cup Sponge cake; day old, cut in
cubes
1 cn Pineapple, crushed; 8 oz
well drained

RUM SAUCE
2/3 cup Heavy cream
One fourth cup Milk
2 Egg yolks, large
1/3 cup Sugar
2 tablespoon Dark rum

Preheat oven to 350F. Combine the coconut with the milk in the container
of a food processor. Process until fairly smooth. Strain the milk into a
bowl. Reserve the coconut for use at another time.
Combine 1 One half cups of the coconut milk with the cream in a medium
saucepan. Heat over low heat until hot, about 5 minutes.
Beat the egg yolks with sugar in a large bowl until very light and
fluffy. Slowly whisk in the hot coconut milk mixture. Transfer to the top
of a double boiler. Cook over simmering water, stirring constantly, 5
minutes. Stir in the rum.
Place half the bread cubes over the bottom of a 1 One half to 2 qt souffle
dish. Spread the pineapple over the top. Cover the pineapple with the
remaining bread cubes. Pour the hot egg mixture over the top; let stand 10
minutes.
Bake the pudding until set, about 40 minutes. Cool on a wire rack. Serve
slightly warm or at room temperature with Rum Sauce. SERVES:68 RUM SAUCE:
Combine the cream and milk in a medium saucepan. Heat over low heat until
hot, about 5 minutes.
Beat the egg yolks with the sugar in a large bowl until light. Slowly
whisk in the hot liquid. Whisk in the rum. Transfer to the to of a double
boiler. Cove rover simmering water, stirring constantly until thick enough
to coat a spoon, about 10 minutes. Cool to room temperature. Serve at room
temperature or slightly chilled. MAKES: about 1 One half CUPS

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini