1 can (8 ounces) pineapple tidbits, drained and juice reserved
¼ cup raisins
2 cups heavy cream
1 can (14 ounces) evaporated milk
6 eggs
2 cups sugar
1 tablespoon melted butter
2 tablespoons unsweetened shredded coconut
Caramel Sauce:
4 tbsp butter
¼ cup brown sugar
¼ cup pineapple juice (reserved from can of pineapples)
½ cup heavy cream
⅓ tsp nutmeg
⅓ tsp cinnamon
In a large bowl, combine bread cubes, pineapple chunks, and raisins. Transfer to a lightly greased 9" x 11" baking dish. In a bowl, combine heavy cream, evaporated milk, eggs, sugar, and melted butter. Whisk until well-blended. Pour liquid mixture over bread mixture. Gently toss to moisten bread. Cover baking dish with foil and refrigerate for one to two hours or up to overnight. Remove cover and sprinkle coconut flakes on top of bread mixture. Bake in a 350 F oven for about 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. If the top is browning before pudding is set, cover loosely with foil. Remove from heat and allow to slightly cool. Drizzle caramel syrup over pudding and cut into squares. Serve warm or cold. For the Caramel Sauce - In a saucepan over medium heat, melt butter. Add sugar and stir until dissolved. Add pineapple juice and heavy cream, stirring constantly. Add cinnamon and nutmeg and stir to distribute. Continue to cook for about 1 to 2 minutes or until sauce is slightly thickened.