Mr. Food’S Pia Colada Bread Pudding

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 4

Calories: 2053.1

Dietary: Gluten-free, Vegetarian

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

4 cup Fresh bread cubes
3 Eggs
1 1/2 cup Milk
15 ounce Cream of coconut, divided
8 ounce Crushed pineapple, well drained
1 tsp Vanilla extract
1/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 cup Heavy cream

Directions

1
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
2
Coat an 8-inch square baking dish with nonstick vegetable spray.
3
Place the bread cubes into the prepared baking dish, spreading them out evenly.
4
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.
5
Pour the egg and coconut mixture evenly over the bread cubes in the baking dish.
6
Press down gently on the bread to ensure it absorbs the liquid. Let it sit for 10 minutes.
7
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the center is set.
8
While the pudding bakes, combine the remaining cream of coconut with the heavy cream. Whip until smooth and slightly thickened for the topping.
9
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.

Keywords: bread pudding, coconut, pineapple, dessert, tropical, custard, eggs, vanilla, cinnamon, nutmeg, baking, comfort food, vegetarian, breakfast, snack, creamy, sweet, easy, homemade, pudding

Read it online: https://www.chefs-mate.com/recipe/mr-foods-pia-colada-bread-pudding/