Tropical Bread Pudding With Dolce De Leche

Tropical Bread Pudding With Dolce De Leche
Difficulty: Easy

Ingredients
3 cups Hawaiian Bread, cut into 1-inch cubes (recommended: King's)
1 1/2 cups pineapple chopped
1 cup golden raisins
1/2 cup almond slices
1/2 cup sweetened coconut flakes
1 (12-ounce) can coconut milk
1/2 cup dark rum
1 cup pineapple nectar
1 cup brown sugar
5 large eggs
1/2 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp salt
2 tbsp butter, cut into small pieces

Dolce De Leche
1 can Sweetened Condensed Milk

Directions
In a large bowl, combine bread cubes, pineapple, raisin, coconut flakes, almonds.
In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, vanilla and salt. Pour over bread mixture. Stir until well combined and bread is saturated.  Transfer to greased baking dish.  Dot with butter. Cook in a preheated 350 Degree F for 45 minutes to 1 hour.  Set aside to cool for 20 minutes, so it sets.  Cut a serving piece to a plate and spoon some dolce de leche sauce on top.
Serves 6-8
Directions for Dolce De Leche
Preheat oven to 350 Degree F.  Place unopened sweetened condensed milk (remove label) in a oven proof deep pan, fill with water 3 inches above the can!!
Cook for 3 1/2 hours.  ( check periodically to make sure can is covered with water)  Remove from oven, let cook until the can, can be handled, open with can opener.