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- Butter a shallow 2-quart casserole.
- Preheat oven to 300°F.
- In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
- Mix in bread cubes.
- Spoon into prepared dish and top with remaining cup coconut.
- Bake pudding 1 hour.
- Serve warm with whipped cream, vanilla ice cream or a custard sauce.