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Nuevo Cubano Bread Pudding

  • Yield: 10 to 12 servings


  • 3 1/2 tablespoons unsalted butter plus 2 tablespoons melted
  • 1 cup 1/2-inch cubes fresh pineapple
  • 1 cup 1/2-inch cubes bananas
  • 1 1/4 cups plus 1 teaspoon packed light brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 6 large eggs
  • 4 cups heavy cream
  • 1 cup unsweetened coconut milk
  • 1 teaspoon pure vanilla extract
  • 12 cups 1/2-inch cubes day-old Cuban or French bread
  • Coconut Rum Sauce
  • 1 cup sweetened shredded coconut, toasted


  • Preheat the oven to 350?F. Grease a 9 x 13-inch baking dish with 1/2 tablespoon butter.
  • Melt 3 tablespoons butter in a skillet. Add the pineapple, bananas, 1 teaspoon brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/4 teaspoon nutmeg and cook until the fruit begins to soften, about 5 minutes.
  • Whisk the eggs in a large bowl. Whisk in the cream, coconut milk, remaining 1 1/4 cups brown sugar, vanilla, remaining 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg. Add the bread and the fruit and stir well, then mix in the remaining 2 tablespoons melted butter. Pour into the prepared dish.
  • Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes. Serve with warm Coconut Rum Sauce and garnish with the toasted coconut.