Bread Pudding with Banana, Pineapple, Macadamia

6 eggs

2 cups brown sugar

2 1/2 cups heavy whipping cream

1 tablespoon ground cinnamon

1 tablespoon ground nutmeg

2 cups fresh pineapple chunks

2 cups sliced banana

1 cup macadamia nuts

1 1/2 cups brioche

Antillean Cream Dark Rum Sauce (recipe below)

Chantilly cream (recipe below)

3 ounces of assorted organic edible flowers for garnish

6 egg yolks

2 cups confectioners’ sugar sifted

4 tablespoon butter melted

1 Tablespoon Antillean dark rum

1 cup heavy cream

1/2 teaspoon white vanilla extract

1 tablespoon granulated sugar

Preheat the oven to 325 F. Grease and flour an 8-inch round cake pan. In an electric mixer, beat the eggs on medium speed for 5 minutes, until pale in color and doubled in volume. Reduce the speed to low and gradually add the sugar, then add the cream, cinnamon, nutmeg, pineapple and banana. Add the nuts. Stop the mixer.

Cut the bread into slices and then in half. Add the bread pieces to the fruit mixture and let soak for 15 minutes. Pour the mixture in the prepared cake pan pressing it to the bottom. Cover with aluminum foil and bake for 1 hour or until firm and golden. Let cool at room temperature. Take out of the pan and keep in the refrigerator until ready to use.

Cover the center of plate with the prepared dark rum sauce. Place a slice of pudding over the sauce. Pipe a rosette of Chantilly cream on top of each slice. Garnish with 2 or 3 edible flowers.

In the bowl of an electric mixer, beat the eggs on high speed for 3 minutes until pale in color. Reduce speed to low and gradually add the confectioners’ sugar and melted butter. Stir in the rum until blended. Keep in refrigerator.

Put cream, vanilla and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until stiff peaks form. Place in a pastry bag filled with a large star tip and pipe rosettes onto the bread pudding.