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Easy Pina Colada Bread Pudding Recipe

Bread pudding is one of my go-to desserts for easy entertaining. This pina colada bread pudding is delicious topped with shredded coconut and lightly salted macadamia nuts. Yum.

Careful this is addicting.  This can also be made as a breakfast casserole.

 

Tropical bread pudding

Pina Colada Bread Pudding

Course: Breakfast, Brunch, Dessert
Cuisine: American, Breads, Breakfast, Brunch, Casserole, creole, Feeds a Crowd, French, Potluck
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 964 kcal
Author: Kelly DiMascio

This is the perfect dessert any time of year.  Filled with pineapple, coconut and macadamia nuts this is will transport your taste buds to the tropics.  Yum!

Bread puddings are super easy to make and are super versatile.  Once you have the basics down you can create both sweet and savory bread puddings.  Bread Pudding is one of my favorite go-to stress-free desserts.  It's easy to make and always delicious.

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Ingredients

Bread Pudding

  • 1 1/2 loaves bread challah or brioche
  • 1 pint whipping cream
  • 1 pint milk
  • 5 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 2 cups pineapple cut into small cubes
  • 1 cup macadamia nuts
  • 1 t vanilla extract
  • 1/2 t nutmeg
  • 1/4 cup coconut syrup see recipe below
  • 1/2 cup shredded coconut + more for topping
  • powdered sugar optional

Coconut Syrup

  • 13.5 oz coconut milk 1 can
  • 2 T cornstarch
  • 2 cups corn syrup
  • 1/2 cup shredded sweetened coconut
US Customary - Metric

Instructions

Bread Pudding

  1. Preheat oven to 325 degrees. Grease a 4-quart baking dish with butter.
  2. Cut bread into 2-inch cubes and place in prepared 4-quart baking dish.
  3. Place cream and milk in a saucepan; bring to boil. Remove from heat.

  4. Place all remaining ingredients in large bowl; stir to mix. Stir in milk mixture and pour over bread.

  5. Bake in a preheated oven for 30-40 minutes or until top is golden brown and custard is firm. Check center of your bread pudding with a skewer to make sure the center is cooked and set.  The skewer should come out clean.

  6. Drizzle with coconut syrup and serve hot.

Coconut Syrup

  1. Whisk together the coconut milk and cornstarch in a saucepan over medium heat.  Whisk constantly until the cornstarch is completely dissolved.

  2. Add corn syrup, sugar, and coconut; stirring continually.  Bring to a boil.  Once it has reached the boiling point. remove from heat immediately.

  3. Let cool slightly before serving.  Can be stored in a tightly sealed container for up to 1 month.

Recipe Notes

 

Stress-free Entertaining Options:

Assemble the Night Before:

Assemble follow steps 1 - 4.  ****But don't heat the cream and milk, just add it cold.  It's really important to keep eggs, cream, and milk very cold while assembling this dish the night before.  Then cover tightly and store in the coldest part of the refrigerator overnight.  Add 15 minutes to the cooking time.  Cover the bread pudding with foil and cook for the first 15 minutes.  Remove foil and continue cooking until golden brown and well set.  Use the skewer test to make sure it is completely cooked in the center.

 

Cook The Day Before:

The bread pudding can be baked one day in advance. Reduce cooking time by 10 minutes - cook it just until eggs are set. Before reheating, combine 1⁄2 cup milk and1⁄2 cup cream in a bowl and stir - you may not need a full cup.  Only use as much as you need to remoisten the pudding.  Drizzle it over the pudding; break up the mixture gently with a spoon so the milk mixture will run through the bread. Bake 25-30 minutes in a 300-degree oven. Serve warm.

 

Nutrition Facts
Pina Colada Bread Pudding
Amount Per Serving
Calories 964 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 32g200%
Cholesterol 238mg79%
Sodium 167mg7%
Potassium 427mg12%
Carbohydrates 116g39%
Fiber 3g13%
Sugar 107g119%
Protein 10g20%
Vitamin A 1205IU24%
Vitamin C 20.8mg25%
Calcium 167mg17%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment

  1. Darren
    Darren on December 17, 2018 at 1:07 pm

    I love everything coconut so when I saw this recipie I had to try it. It was to die for. If you are like me you need to make this.

    Reply

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