Pina Colada Bread Pudding

Pina Colada Bread Pudding

9 servings
A fruity, coconuty treat this Pina Colada Bread Pudding is perfect for breakfast, brunch, dessert  or any time of day. Super easy to whip up and addicting.

Ingredients

  • 1 lb loaf french

    , brioche or challah bread, stale and cut into about 1" squares

  • 1 cup coconut milk
  • 2 cups milk
  • 5 eggs
  • 1 cup crushed pineapple

    , drained

  • 1/2 cup diced cherries)

    (maraschino

  • 1/2 cup shredded coconut
  • 1 1/2 Tbs butter
  • 1 cup milk
  • 1 1/2 Tbs cornstarch
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/2 Tbs rum

Directions

  1. 1

    Preheat oven to 350.

  2. 2

    Place your bread into large bowl and set aside.

  3. 3

    In another large bowl mix together your coconut milk, milk, eggs, pineapple, cherries and coconut and whisk until combined.

  4. 4

    Pour your milk mixture over your bread and stir to coat, let sit for about 10 minutes.

  5. 5

    In greased 8"x8" or 9"x9" baking dish spread your bread pudding mixture and smooth out top, cover with tinfoil and bake for about 1.5 hours or until center is set.

  6. 6

    Let cool slightly.

  7. 7

    Meanwhile to make your vanilla rum sauce in sauce pan on medium high melt your butter and stir in your milk.

  8. 8

    In small bowl whisk together your sugar and cornstarch and add to your milk mixture and reduce heat slightly and stir until your sauce begins to thicken.

  9. 9

    Once thick add in your vanilla and rum and stir to combine.

  10. 10

    Pour over your bread pudding and serve.

  11. 11

    Add additional sauce over individually cut slices if desired.

Pina Colada Bread Pudding

Pina Colada Bread Pudding

4.0(1)100 min9 servings

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About this Recipe

Craving a taste of the tropics wrapped in a comforting classic? This Pina Colada Bread Pudding delivers an irresistible fusion of sweet pineapple and creamy coconut, perfect for any time of day.

What makes this bread pudding truly special is its vibrant tropical flavor profile, blending the richness of coconut milk and milk with the bright tang of crushed pineapple and the subtle sweetness of maraschino cherries. Using stale French, brioche, or challah bread ensures a perfectly custardy texture that soaks up every bit of that delicious, rum-infused goodness.

Prepare for a delightful journey of flavors with every spoonful. You'll find a wonderfully soft, custard-soaked interior studded with juicy pineapple and tender cherries, all complemented by the aromatic chew of shredded coconut. The experience is like a warm, comforting hug with a tropical twist, surprisingly easy to bring together for a rewarding weekend treat or a special brunch. It's a comforting dish that feels indulgent yet approachable.

Customization & Variations

  • For an extra rich pudding, opt for brioche or challah bread; French bread offers a slightly lighter texture.
  • To make this recipe alcohol-free, simply omit the rum – the tropical flavors will still shine through beautifully.
  • Feel free to experiment with other complementary fruits like mango or banana, ensuring they are well-drained if fresh or canned.

This versatile Pina Colada Bread Pudding is equally fantastic for a leisurely breakfast, a festive brunch, or a decadent dessert. Serve it warm on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream for an added touch of luxury.

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