Pina Colada Bread Pudding
Transport your taste buds to a tropical paradise with this luscious Pina Colada Bread Pudding! This dessert masterpiece combines the creamy richness of coconut milk, the sunny sweetness of crushed pineapple, and a hint of dark rum for a decadent twist on the classic bread pudding. Cubes of day-old French or brioche bread soak up a velvety custard base, while sweetened shredded coconut adds irresistible texture. Baked to golden perfection and optionally topped with whipped cream and maraschino cherries, this dessert is a celebration of bold, tropical flavors in every bite. Perfect for entertaining or indulging, this one-pan wonder is easy to make in just an hour, making it a go-to crowd-pleaser for any occasion. Dive into this Caribbean-inspired treat that’s equal parts nostalgic and exotic!
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Recipe Information
Ingredients
- 8 cups (cubed) day-old bread (French or brioche)
- 1 cup unsweetened coconut milk
- 1 cup whole milk
- 0.75 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons dark rum
- 1 cup crushed pineapple (drained)
- 0.5 cup sweetened shredded coconut
- 2 tablespoons butter (melted)
- 0.25 teaspoon salt
- whipped cream (optional, for serving)
- maraschino cherries (optional, for garnishing)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the unsweetened coconut milk, whole milk, granulated sugar, eggs, vanilla extract, rum, and salt. Whisk thoroughly until the mixture is smooth and well combined.
Add the cubed bread to the wet mixture and gently toss to coat. Allow the bread to soak for 10 minutes, stirring occasionally to ensure even absorption.
Gently fold in the crushed pineapple and sweetened shredded coconut into the soaked bread mixture.
Transfer the mixture to the prepared baking dish, spreading it evenly. Drizzle the melted butter over the top of the bread pudding.
Bake in the preheated oven for 40–45 minutes, or until the bread pudding is golden brown on top and set in the center. A knife inserted into the middle should come out clean.
Remove the pudding from the oven and let it cool slightly before serving.
Serve warm or at room temperature. Optionally, top with whipped cream and garnish with maraschino cherries for a true Pina Colada touch.
Nutrition Facts
Calories |
7472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.4 g | 238% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 10643 mg | 463% | |
| Total Carbohydrate | 1291.3 g | 470% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 362.5 g | ||
| Protein | 226.6 g | 453% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1678 mg | 129% | |
| Iron | 51.0 mg | 283% | |
| Potassium | 2883 mg | 61% | |
*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.
