Pina Colada Bread Pudding
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Pina Colada Bread Pudding

A fruity, coconuty, flavorful treat this Pina Colada Bread Pudding is perfect for breakfast, brunch or dessert!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Breakfast
Cuisine: American
Servings: 9
Calories: 409kcal
Author: Tornadough Alli


  • 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


  • 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.


Calories: 409kcal | Carbohydrates: 58g | Protein: 13g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 350mg | Potassium: 355mg | Fiber: 3g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 6.4mg | Calcium: 142mg | Iron: 3.4mg