Caribbean Bread Pudding with Pina Colada Sauce
Indulge in the tropical flavors of the Caribbean with this decadent Caribbean Bread Pudding with Pina Colada Sauce. Crafted with rich brioche or challah bread, this dessert is infused with crushed pineapple, sweetened coconut, and warm spices like cinnamon and nutmeg, giving it an irresistible island-inspired twist. The luscious pina colada sauce, made with coconut cream, a hint of rum, and a velvety cornstarch-thickened finish, adds a luxurious touch to every bite. Perfectly golden-baked and served warm, this pudding is an easy yet impressive way to transport your taste buds to the tropics. Whether you're hosting a Caribbean-themed dinner or craving a unique comfort dessert, this is a show-stopping treat you don't want to miss!
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Recipe Information
Ingredients
- 6 cups Stale bread (preferably brioche or challah)
- 1 cup Crushed pineapple (drained)
- 0.5 cup Shredded coconut (sweetened)
- 2 cups Milk
- 1 cup Coconut milk
- 4 large Eggs
- 0.75 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg (freshly grated preferred)
- 2 tablespoons Unsalted butter (melted)
- 0.5 cup Sweetened condensed milk
- 2 tablespoons Rum (optional, for sauce)
- 0.5 cup Heavy cream
- 1 teaspoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the stale bread into 1-inch cubes and place them in a large mixing bowl.
In a separate medium-sized bowl, whisk together the milk, coconut milk, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and melted butter until smooth.
Add the crushed pineapple and shredded coconut to the liquid mixture, stirring gently to combine.
Pour the liquid mixture over the bread cubes in the large bowl and gently toss to ensure all the bread pieces are soaked. Let the mixture sit for 10 minutes to absorb.
Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the center should come out clean.
While the bread pudding bakes, prepare the pina colada sauce. In a small saucepan over medium heat, combine the sweetened condensed milk, heavy cream, and rum (if using). Stir until smooth and heated through (do not boil).
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the sauce, stirring constantly, until the sauce thickens, about 2-3 minutes.
Remove the sauce from heat and set aside to cool slightly.
Once the bread pudding is finished baking, let it cool for 5-10 minutes before serving warm.
Drizzle the pina colada sauce generously over each serving of bread pudding. Enjoy!
Nutrition Facts
Calories |
7258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.5 g | 335% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1736 mg | 579% | |
| Sodium | 6503 mg | 283% | |
| Total Carbohydrate | 1011.1 g | 368% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 387.4 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 2042 mg | 157% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 4019 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
