Tropical Coconut Bread Pudding
Delight in a tropical twist on classic bread pudding with a rich coconut cream base and hints of pineapple, perfect for a summer dessert.
Prep time: 15 minutesCook time: 50 minutesServes: 8
Ingredients
6 cups day-old bread cubes
1 cup canned coconut milk
1 cup whole milk
3/4 cup sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup crushed pineapple, drained
1/2 cup shredded coconut
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease a 9x13-inch baking dish with butter or non-stick spray.
3. In a large bowl, whisk together coconut milk, whole milk, sugar, eggs, vanilla extract, and salt until well combined.
4. Add bread cubes to the milk mixture and stir to coat thoroughly.
5. Gently fold in crushed pineapple and shredded coconut.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Drizzle melted butter over the top and sprinkle with ground cinnamon.
8. Bake for 45-50 minutes, or until the pudding is set and golden brown on top.
9. Allow to cool slightly before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual portions in the microwave for 1-2 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
