A fruity, coconuty treat this Pina Colada Bread Pudding is perfect for breakfast, brunch, dessert or any time of day. Super easy to whip up and addicting.
Bread pudding is one of my favorite things ever. I really like to take spins on the classic and make them into different flavors like I did with this Pina Colada Bread Pudding.I was never a fan of bread pudding when I was younger but when I had it the first time we went to Vegas I was immediately hooked. Like it was the best thing ever.
My mom however has been a fan her whole life and always made it so it was around, I just had my reservations when I was growing up, but trust me it is amazing.
Some of the favorites that we have on the website here include The Best Bread Pudding, Banana Bread Pudding and this Coconut Cream Bread Pudding.
WHY THIS RECIPE WORKS:
- With easy ingredients this recipe all comes together with minimal work.
- You can easily double this recipe to feed a larger crowd.
- The flavors work so well together and tastes like the drink.
We intentionally leave out sugar in this recipe because of the sweetness that the cherries and coconut that are added into the pudding itself.
If you do want to add some sugar to this recipe you absolutely can to sweeten it up a bit, but the sauce itself will also really give sweetness so it’s not overly sweet at all.
HOW TO MAKE PINA COLADA BREAD PUDDING, STEP BY STEP:
- In bowl mix together your coconut milk, milk, eggs, pineapple, cherries and coconut and whisk until combined.
- Pour your sauce mixture over your sliced bread and stir to combined then pour into a 8″x8″ or 9″x9″ baking dish spread your bread pudding mixture and smooth out top, cover with tinfoil and bake for about 1 1/2 hours at 350 degrees F or until center is set. Remove to cool.
- Meanwhile make your sauce per directions until it has thickened, set aside.
- Remove bread pudding from oven and pour your sauce over top if desired or cut each slice individually and pour sauce over slices.
This is one of our favorite meals, it is super summery, fruity and all around flavorful. My kids finally have learned to love bread pudding as much as I do so it is a staple in this house.
It is just an all around fun recipe to make, if you want a thinner version instead of thicker slices then you can make it in a 9″x13″ baking pan instead.
WHAT BREAD TO USE FOR BREAD PUDDING:
While usually any type of bread works when you are in a pinch, a thicker bread is always optimal. We like to either use a French bread, Texas toast or Challah. They are all nice thick and stable.
Also day old bread, or a little stale bread works best. If you donโt have day old/stale bread the best thing you can do is cut you bread up in pieces, place on a baking sheet and toast it at 350 for about 10 minutes.
HOW TO STORE:
Bread pudding itself can be made a day ahead of time as well as the sauce and can be stored in the refrigerator until serving and you can just reheat each slice.
Bread pudding will last in the refrigerator tightly covered for about 5 days, this can be with or without the sauce, we usually store it without the sauce so it doesn’t get too soggy, but the sauce will soak in and make it more flavorful if you do store with the sauce itself.
Bread pudding will keep in the freezer for about 2-3 months stored in an airtight container, you can thaw in your refrigerator overnight then reheat as desired.
TIPS AND TRICKS:
- You can use any kind of bread that you like as long as it as a thicker version.
- The sauce and bread pudding itself can be made a day ahead of time and stored in the refrigerator,
- You can easily double this recipe to feed bigger crowds.
- If you want a thinner bread pudding just bake in a 9″x13″ baking dish instead.
- We intentionally leave sugar out of the recipe as the ingredients in the pudding itself and the sauce makes it sweet enough or our tasting but you can add sugar if you would like.
If you want a fun, fruity and flavorful breakfast, brunch or dessert recipe, look no further. This Pina Colada Bread Pudding is all that you need!
If you like this recipe you might also like:
If you’ve tried this PINA COLADA BREAD PUDDING or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pina Colada Bread Pudding
Ingredients
- 1 lb loaf french , brioche or challah bread, stale and cut into about 1" squares
- 1 cup coconut milk
- 2 cups milk
- 5 eggs
- 1 cup crushed pineapple , drained
- 1/2 cup diced cherries (maraschino)
- 1/2 cup shredded coconut
Vanilla Rum Sauce:
- 1 1/2 Tbs butter
- 1 cup milk
- 1 1/2 Tbs cornstarch
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 Tbs rum
Instructions
- Preheat oven to 350.
- Place your bread into large bowl and set aside.
- In another large bowl mix together your coconut milk, milk, eggs, pineapple, cherries and coconut and whisk until combined.
- Pour your milk mixture over your bread and stir to coat, let sit for about 10 minutes.
- In greased 8"x8" or 9"x9" baking dish spread your bread pudding mixture and smooth out top, cover with tinfoil and bake for about 1.5 hours or until center is set.
- Let cool slightly.
- Meanwhile to make your vanilla rum sauce in sauce pan on medium high melt your butter and stir in your milk.
- In small bowl whisk together your sugar and cornstarch and add to your milk mixture and reduce heat slightly and stir until your sauce begins to thicken.
- Once thick add in your vanilla and rum and stir to combine.
- Pour over your bread pudding and serve.
- Add additional sauce over individually cut slices if desired.
Notes
- You can use any kind of bread that you like as long as it as a thicker version.
- The sauce and bread pudding itself can be made a day ahead of time and stored in the refrigerator.
- You can easily double this recipe to feed bigger crowds.
- If you want a thinner bread pudding just bake in a 9"x13" baking dish instead.
- We intentionally leave sugar out of the recipe as the ingredients in the pudding itself and the sauce makes it sweet enough or our tasting but you can add sugar if you would like.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY POSTED MAY, 2017
Bob Campbell
I followed the recipe exactly as it was written. I liked it, however I will make a few modifications next to see if they better meet my expectations. I totally drained the pineapple, next time Iโm not going to drain it. Iโm hoping for a little more moisture in the final result. Possibly cooking it for less time to get the texture/consistency Iโm looking for.
Rebekah
For coconut milk…
Are you talking about the beverage ina carton or the cooking kind in a can?
Tornadough Alli
Hi Rebekah, its the cooking kind in a can.
Shelbyjohnson love
For the rum sauce is this what kind of rum should be used
Tornadough Alli
Any rum will work. We use Captain Morgan or Ron Diaz but even Malibu Coconut Rum would enhance the coconut flavor in this!