This Pia Colada Bread Pudding transforms simple bread into a decadent, tropical dessert. Soaked in a rich mixture of eggs, milk, and sweet cream of coconut, the bread cubes absorb the flavors while retaining a soft, custard-like texture. Bits of crushed pineapple add a refreshing acidity and juicy contrast to the sweet, creamy base. Spiced lightly with cinnamon and nutmeg, it offers a warm, comforting aroma. Perfect for a casual dinner party or a cozy weekend breakfast, this dish is easy to assemble and bakes into a golden, moist treat. It pairs beautifully with a dollop of whipped cream or a splash of rum for an adult twist.
Mr. Food’S Pia Colada Bread Pudding
Description
This Pia Colada Bread Pudding transforms simple bread into a decadent, tropical dessert. Soaked in a rich mixture of eggs, milk, and sweet cream of coconut, the bread cubes absorb the flavors while retaining a soft, custard-like texture. Bits of crushed pineapple add a refreshing acidity and juicy contrast to the sweet, creamy base. Spiced lightly with cinnamon and nutmeg, it offers a warm, comforting aroma. Perfect for a casual dinner party or a cozy weekend breakfast, this dish is easy to assemble and bakes into a golden, moist treat. It pairs beautifully with a dollop of whipped cream or a splash of rum for an adult twist.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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Coat an 8-inch square baking dish with nonstick vegetable spray.
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Place the bread cubes into the prepared baking dish, spreading them out evenly.
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In a medium-sized bowl, whisk together the eggs, milk, 1 cup of the cream of coconut, drained crushed pineapple, vanilla extract, cinnamon, and nutmeg until well combined.
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Pour the egg and coconut mixture evenly over the bread cubes in the baking dish.
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Press down gently on the bread to ensure it absorbs the liquid. Let it sit for 10 minutes.
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Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
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While the pudding bakes, combine the remaining cream of coconut with the heavy cream. Whip until smooth and slightly thickened for the topping.
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Serve the bread pudding warm, topped with the coconut cream mixture.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2053.1kcal
- % Daily Value *
- Total Fat 24.2g38%
- Saturated Fat 5.2g26%
- Cholesterol 141.7mg48%
- Sodium 1431.6mg60%
- Total Carbohydrate 418.5g140%
- Dietary Fiber 9.3g38%
- Sugars 280.7g
- Protein 30.5g61%
* 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 quicker topping, instead of beating the cream of coconut with heavy cream, you can skip the heavy cream and mix the cream of coconut with 2 cups of thawed frozen whipped topping.
Ensure the crushed pineapple is well-drained to prevent the pudding from becoming too soggy.
This pudding tastes even better the next day as the flavors meld together. Store leftovers in the refrigerator for up to 3 days.
