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.

Polynesian Pineapple Coconut Bread Pudding

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

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the bread cubes, diced pineapple, and shredded coconut.
  3. In a separate bowl, whisk together the eggs, coconut milk, sugar, vanilla extract, cinnamon, and salt.
  4. Pour the egg mixture over the bread mixture and gently toss to coat the bread evenly.
  5. 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.
  6. 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