Pina Colada Bread Pudding

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Servings: 8 Difficulty: Advanced
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A creamy, tropical dessert blending coconut, pineapple, and Irish cream in a slow-cooker custard.
Pina Colada Bread Pudding recipe image
Pina Colada Bread Pudding recipe image
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Pina Colada Bread Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 991.8

Description

This Pina Colada Bread Pudding offers a luxurious twist on the classic dessert, infusing traditional bread pudding with the vibrant flavors of a tropical cocktail. The combination of sweet cream of coconut, tangy pineapple juice, and rich Irish cream creates a sophisticated custard that soaks into tender bread cubes. Slow-cooked to perfection, the result is a warm, comforting dish with a silky texture and bright, zesty notes from fresh lemon peel. Ideal for potlucks, dinner parties, or a cozy weekend treat, this recipe transforms simple pantry staples into an indulgent experience. It can be served warm for immediate enjoyment or chilled for a refreshing, gelatinous consistency that mimics a pudding parfait.

Ingredients

Directions

  1. Slice the bananas crosswise into rounds.
  2. In a blender or food processor fitted with a metal blade, combine half of the Pina Colada drink mix, pineapple juice, milk, cream of coconut, and half of the banana slices.
  3. Process until smooth and pureed; pour this mixture into a 6-cup bowl.
  4. In the same blender, puree the remaining half of the liquid ingredients, the remaining banana slices, eggs, and Irish cream liqueur until smooth.
  5. Combine both purees in the bowl and stir to mix thoroughly.
  6. In a separate small bowl, combine the raisins and crushed pineapple with its juice; set aside.
  7. Place approximately two-thirds of the bread cubes into the bottom of a slow cooker.
  8. Sprinkle half of the grated lemon peel over the bread, then spread half of the raisin-pineapple mixture over the bread.
  9. Top with the remaining bread cubes, then sprinkle with the remaining lemon peel and the rest of the raisin-pineapple mixture.
  10. Pour the combined liquid puree evenly over the bread mixture in the slow cooker.
  11. Cover and cook on low heat for 6 hours.
  12. Spoon the warm pudding into dessert dishes and serve immediately.
  13. Garnish with fresh mint leaves if desired.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 991.8kcal
% Daily Value *
Total Fat 18.1g28%
Saturated Fat 7.3g37%
Cholesterol 163.9mg55%
Sodium 750.0mg32%
Total Carbohydrate 190.3g64%
Dietary Fiber 12.2g49%
Sugars 117.4g
Protein 25.5g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a cold serving option, spoon the cooked pudding into a serving dish, cover, and refrigerate for several hours or overnight before serving. The texture will become firmer and more gelatinous.

Ensure the bread is stale or dried out slightly for best results, as it will absorb more of the custard mixture. Fresh bread may become too mushy.

You can substitute regular milk for canned skim milk if preferred, though the texture may be slightly less rich.

If you prefer a stronger alcoholic flavor, increase the amount of Irish cream or add a splash of rum.

Keywords: pina colada, bread pudding, slow cooker, tropical dessert, coconut, pineapple, irish cream, banana, custard, raisins, lemon peel, creamy, sweet, easy dessert, party food, comfort food, fruit dessert, alcoholic dessert, blender
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