Pineapple Coconut Bread Pudding

Indulge in the tropical flavors of Samoa with this delightful Pineapple Coconut Bread Pudding. This rich and creamy dessert is a perfect blend of sweet pineapple, creamy coconut, and soft bread, creating a mouthwatering treat that's perfect for any occasion.

Pineapple Coconut Bread Pudding

Ingredients

  • 6 cups cubed bread
  • 1 can (20 oz) crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup sugar
  • 4 eggs, beaten
  • 2 cups milk
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the bread, crushed pineapple, and shredded coconut.
  3. In a separate bowl, mix together the sugar, beaten eggs, milk, vanilla extract, cinnamon, and salt.
  4. Pour the egg mixture over the bread mixture and stir to combine.
  5. Transfer the mixture to a greased baking dish.
  6. Bake for 45-50 minutes, or until the pudding is set and golden brown.
  7. Let it cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
320 per serving
Carbohydrates
45g
Protein
5g
Fat
14g

Supplies

9x13 inch baking dish Mixing bowls Whisk

Tools

Oven

Serving suggestions

Serve the Pineapple Coconut Bread Pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.

Tips & tricks

For an extra tropical twist, sprinkle some toasted coconut on top before serving.

Cost

$10