Ingredients:
4 eggs
1 egg yolk
3/4 cup sugar
1 can - 15oz. Coco Lopez coconut cream
2 ½ cup half and half
12 oz. crushed pineapple drained well
1 tbl. spoon vanilla extract
¼ cup Bacardi
1 tsp. salt
6 cup stale bread (sliced 3/8 inched thick)
3 tbl. spoon melted unsalted butter
Directions:
Coat eight 10 oz. ramekins with melted butter, place on a baking sheet and set aside. Whisk eggs, yolks, and sugar in a large bowl. Whisk in coconut cream, half and half, Bacardi, crushed pineapple, vanilla extract and salt. Stir in bread. Mix thoroughly and let stand 20 minutes. Divide mixture amongst the ramekins, making sure each ramekin has the same amount of bread and custard. Bake at 325 degrees until mixture is still slightly moist in the center; approximately 30-40 minutes.
Alpana Singh's Wine Recommendation:
Quady Electra Muscat Dessert Wine - $12
