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Pina Colada Bread Pudding

Rated as 5 out of 5 Stars
9

"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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Ingredients

1 h 10 m servings 200
Original recipe yields 12 servings (1 2 1/2-quart bread pudding)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

Footnotes

  • 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


Per Serving: 200 calories; 9 23.7 3.8 88 133 Full nutrition

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Reviews

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I will definitely make it again. I used 1/2 coconut rum, and 1/2 white Jamaican rum Definitely a winner!!!!