Tropical-inspired piña colada bread pudding combines stale bread, coconut milk, pineapple juice, orange juice, and flaked coconut. Serve it hot or warm.
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
200 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.
Step 3
Combine 1 1/2 fluid ounces pineapple juice, 1/3 cup coconut, brown sugar, melted butter, and rum in a bowl; pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
Step 4
Combine coconut milk beverage, eggs, remaining 4 1/2 fluid ounces pineapple juice, orange juice, remaining 1/3 cup coconut, white sugar, 2 teaspoons cinnamon, and nutmeg in large bowl; pour over bread cubes and sprinkle with a little cinnamon.
Ingredients
4 tablespoons unsalted butter, melted
5 large eggs
4 cups cubed stale bread
2 teaspoons ground cinnamon, or more to taste
1 (6 ounce) can pineapple juice, divided
0.5 cup orange juice
0.25 cup white sugar
0.25 cup rum
0.25 teaspoon grated nutmeg
0.66666668653488 cup flaked coconut, divided
0.33333334326744 cup dark brown sugar, or more to taste
