Pina Colada Bread Pudding
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You are going to love this fruity bread pudding that is filled with all of your favorite Pina Colada flavors. Pina Colada Bread Pudding recipe with coconut cream sauce is truly the perfect dessert or breakfast treat! It is also the perfect comfort food when the world goes completely crazy and you wish you were on a deserted tropical island.
Check out the Tropical Pina Colada Recipes page for even more delicious pineapple and coconut recipes!
This recipe includes crushed pineapple, dried pineapple, pineapple juice, canned coconut milk, coconut flakes, a bit of brown sugar, rum and nutmeg for an added touch of flavor, and of course some eggs and butter to create the delicious custard filling!
What bread to use for bread pudding:
I used an Italian loaf of bread from the bakery in my local grocery store. You can also use French bread, brioche or challah. The key is to use thick slices of stale/day old bread. Mine sat on the counter in the bakery paper bag for 2 days and it was perfectly dry/stiff.
If you do not have time to wait for your bread to become stale, simply cut it into 1-inch cubes and place on a baking sheet. Place in a 350 degree oven for 10 to 15 minutes to dry it out.
How to make Pina Colada Bread Pudding:
Preheat oven to 350 degrees.
Mix the coconut milk, pineapple juice, eggs, rum, brown sugar and nutmeg together in a large bowl.
Pour about one cup of the mixture into the bottom of a 9 x 13 baking dish.
Place one-third of the bread cubes in the custard mixture.
Add the crushed pineapple and coconut flakes to the custard mixture, stir to combine.
Pour about half of the mixture over the bread cubes. Sprinkle the diced, dried pineapple evenly over the top. Top with the remaining bread cubes and pour the remaining custard mixture over the top.
Place in the oven and bake until a knife inserted into the center comes out clean, about 55 to 60 minutes.
Remove from oven and allow to cool slightly before serving.
If not serving immediately, allow to cool completely, wrap with plastic wrap and place in the refrigerator.
To make the Coconut Cream Sauce:
Place the coconut milk, butter and sugar in a medium sauce pan.
Heat over medium heat stirring frequently until the mixture begins to thicken, about 20 minutes.
Remove from heat and stir in the vanilla (or rum).
Pour the sauce over the bread pudding right before serving.
The coconut cream sauce is to-die-for!! I used vanilla extract but you could also use rum extract or rum to flavor your sauce if you choose.
To make Crockpot Pina Colada Bread Pudding:
Layer the ingredients in a slow cooker instead of the baking dish. Cover and cook on LOW for 6 hours.
How to store:
Cover cooled bread pudding with plastic wrap and store in the refrigerator for up to 5 days. Store the sauce in a separate container.
For longer storage, store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat before serving.
Recipe Notes & Tips
- For an alcohol free bread pudding, substitute additional pineapple juice for the rum.
- I used canned coconut milk (found in the Asian/International section) not cream of coconut found in the liquor department, that would be way too sweet!! Boxed, refrigerated coconut milk is too thin for this recipe.
- I used Bacardi Silver Rum for this recipe but you could also use pineapple or coconut flavored, or spiced rum for a totally different flavor.
More Pina Colada treats:
- Pina Colada Bars
- Pina Colada Muffins
- Mango Pina Colada Smoothie
- Pina Colada Overnight Oats
- Pina Colada Popcorn
Enjoy!!
Pina Colada Bread Pudding
Equipment
- 9 x 13 Baking Dish
Ingredients
Bread Pudding
- 1 loaf French Bread day-old, cut into 1-inch cubes – about 10 cups
- 12 ounces canned pineapple juice
- 14 ounce can coconut milk shake well before opening
- .5 cup Bacardi rum
- .5 cup melted butter
- .33 cup brown sugar lightly packed
- 6 large eggs
- .5 teaspoon ground nutmeg
- 1 cup flaked coconut
- 6 ounces crushed pineapple drained well
- .5 cup dried pineapple diced – about 3 ounces
Coconut Cream Sauce
- .5 cup canned coconut milk
- .5 cup butter
- .5 cup granulated sugar
- 1 tablespoon vanilla extract
Instructions
For the Bread Pudding
- Preheat oven to 350 degrees.
- Mix the coconut milk, pineapple juice, eggs, rum, brown sugar and nutmeg together in a large bowl.
- Pour about one cup of the mixture into the bottom of a 9 x 13 baking dish. (enough to cover the bottom)
- Place one-third of the bread cubes in the custard mixture.
- Add the crushed pineapple and coconut flakes to the custard mixture, stir to combine.
- Pour about half of the mixture over the bread cubes. Sprinkle the diced, dried pineapple evenly over the top. Top with the remaining bread cubes and pour the remaining custard mixture over the top.
- Place in the oven and bake until a knife inserted into the center comes out clean, about 55 to 60 minutes.
- Remove from oven and allow to cool slightly before serving.
- If not serving immediately, allow to cool completely, wrap with plastic wrap and place in the refrigerator.
For the Coconut Cream Sauce
- Place the coconut milk, butter and sugar in a medium sauce pan.
- Heat over medium heat stirring frequently until the mixture begins to thicken, about 20 minutes.
- Remove from heat and stir in the vanilla (or rum).
- Pour the sauce over the bread pudding right before serving.
To make in a Crockpot
- Layer the ingredients in a slow cooker instead of the baking dish. Cover and cook on LOW for 6 hours.
Notes
- For an alcohol free bread pudding, substitute additional pineapple juice for the rum.
- I used canned coconut milk (found in the Asian/International section) not cream of coconut found in the liquor department, that would be way too sweet!! Boxed, refrigerated coconut milk is too thin for this recipe.
- I used Bacardi Silver Rum for this recipe but you could also use pineapple or coconut flavored, or spiced rum for a totally different flavor.
- Store leftovers covered in the refrigerator for up to 5 days.
