Pina Colada Bread Pudding Crock Pot or Oven
Indulge in the tropical flavors of this Pina Colada Bread Pudding, a decadent dessert that’s as versatile as it is delicious. Made with cubes of stale bread soaked in a luscious mixture of coconut milk, whole milk, and eggs, this recipe bursts with sweet, fruity notes of crushed pineapple and shredded coconut. Enhanced with a hint of dark rum (optional for an adult twist) and baked to golden perfection in either a crock pot or oven, it’s an effortless treat for any occasion. Finished with a dusting of powdered sugar and optional maraschino cherries, this warm, custardy pudding embodies tropical paradise in every bite. Perfect for entertaining or simply satisfying your sweet tooth, this dessert is a must-try for fans of tropical flavors!
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Recipe Information
Ingredients
- 6 cups Stale bread (cut into 1-inch cubes)
- 1 cup Coconut milk
- 1 cup Whole milk
- 1 cup Crushed pineapple (drained)
- 1 cup Sweetened shredded coconut
- 0.75 cup Granulated sugar
- 4 Eggs
- 2 tablespoons Dark rum (optional)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Butter (for greasing)
- 2 tablespoons Powdered sugar (for garnish)
- 6 Maraschino cherries (optional, for garnish)
Instructions
Grease the crock pot insert or a 9x13-inch baking dish (if using oven) with the butter.
In a large mixing bowl, whisk together the coconut milk, whole milk, sugar, eggs, vanilla extract, dark rum (if using), and salt until well combined.
Gently fold in the bread cubes, crushed pineapple, and shredded coconut. Mix until the bread is evenly coated and has started to absorb the liquid.
Pour the bread mixture into the prepared crock pot or baking dish and spread it out evenly.
For crock pot: Cover and cook on LOW for 4 hours or until the pudding is set and a knife inserted in the center comes out clean.
For oven: Preheat to 350°F (175°C). Cover the dish with foil and bake for 40 minutes, then uncover and bake for an additional 15-20 minutes, or until the pudding is set and the top is golden brown.
Once cooked, let the bread pudding cool for about 10-15 minutes to set fully.
Dust the top with powdered sugar and optionally garnish with maraschino cherries before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
4286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 5798 mg | 252% | |
| Total Carbohydrate | 740.2 g | 269% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 292.4 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1075 mg | 83% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 2142 mg | 46% | |
*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.
