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1
Preheat the oven to 350 degrees F.
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2
Butter a 13 by 9-inch baking dish with 2 tablespoons of the butter.
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3
In a large skillet, melt 2 tablespoons of the butter over medium heat.
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4
Add the pineapple and bananas and cook, stirring, until they begin to soften, about 5 minutes.
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5
Remove from the heat.
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6
In a small saucepan, melt the remaining 2 tablespoons of butter.
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7
In a large bowl, whisk the eggs.
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8
Add the cream, coconut milk, brown sugar, vanilla, cinnamon and allspice, and whisk well.
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9
Add the bread, fruit, and melted butter, and stir well to combine.
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10
Let sit until the bread is saturated.
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11
Pour into the prepared dish.
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12
Bake until golden and firm when pressed in the center, about 1 hour.
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13
Remove from the oven and cool slightly on a wire rack to set, about 20 minutes.
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14
Serve on dessert plates.
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15
Spoon the sauce over the pudding and sprinkle each serving with the coconut and confectioners' sugar.
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16
8 tablespoons unsalted butter, melted
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17
1/3 cup heavy cream
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18
1/3 cup coconut milk
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19
2/3 cup sugar
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20
1 large egg yolk, beaten
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21
1/2 cup light rum
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22
In a medium saucepan, combine all the ingredients except the rum.
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23
Cook over medium-low heat, whisking constantly, until the sauce has thickened and coats the back of a spoon, about 10 minutes.
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24
(Do not allow the sauce to boil or the egg will curdle and the sauce will not be smooth.)
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25
Remove from the heat, whisk in rum, and set aside to cool slightly before serving.
