Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Using up coconut milk, canned pineapple juice, and stale bread products. Serve hot with ice cream, slightly warm with whipping cream, or plain.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 2 1/2-quart bread pudding
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.

  • Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.

  • Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

Cook's Notes:

You can use any stale bread products like cinnamon rolls or buns. If using all cinnamon rolls, do not add sugar to egg mixture.

For more pineapple flavor, add a small can of drained crushed pineapple to the butter mixture and put the juice in with the eggs.

Nutrition Facts

200 calories; protein 3.8g; carbohydrates 23.7g; fat 9g; cholesterol 87.7mg; sodium 133.3mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/18/2020
I will definitely make it again. I used 1/2 coconut rum, and 1/2 white Jamaican rum Definitely a winner!!!! Read More