Polynesian Pineapple Coconut Bread Pudding
Indulge in the delightful flavors of the Pacific with this Polynesian Pineapple Coconut Bread Pudding. This tropical twist on a classic dessert will transport your taste buds to paradise.
Ingredients
- 6 cups cubed bread
- 1 cup diced pineapple
- 1 cup shredded coconut
- 4 eggs
- 1 cup coconut milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the bread cubes, diced pineapple, and shredded coconut.
- In a separate bowl, whisk together the eggs, coconut milk, sugar, vanilla extract, cinnamon, and salt.
- Pour the egg mixture over the bread mixture and gently toss to coat the bread evenly.
- Transfer the mixture to a greased baking dish and bake for 45-50 minutes, or until the top is golden and the pudding is set.
- Allow the bread pudding to cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 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
Baking dish Mixing bowls Whisk
Tools
Oven
Serving suggestions
Serve the Polynesian Pineapple Coconut Bread Pudding warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips & tricks
For added tropical flair, sprinkle some toasted coconut flakes on top before serving.
Cost
$10