Pina Colada Bread Pudding
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
Preheat oven to 350.
- 2
Place your bread into large bowl and set aside.
- 3
In another large bowl mix together your coconut milk, milk, eggs, pineapple, cherries and coconut and whisk until combined.
- 4
Pour your milk mixture over your bread and stir to coat, let sit for about 10 minutes.
- 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
Let cool slightly.
- 7
Meanwhile to make your vanilla rum sauce in sauce pan on medium high melt your butter and stir in your milk.
- 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
Once thick add in your vanilla and rum and stir to combine.
- 10
Pour over your bread pudding and serve.
- 11
Add additional sauce over individually cut slices if desired.