You are going to love this fruity bread pudding that is filled with all of your favorite Pina Colada flavors. Pina Colada Bread Pudding recipe with coconut cream sauce is truly the perfect dessert or breakfast treat!
1loafFrench Breadday-old, cut into 1-inch cubes - about 10 cups
12ouncescanned pineapple juice
14ounce cancoconut milkshake well before opening
.5cupBacardi rum
.5cupmelted butter
.33cupbrown sugarlightly packed
6largeeggs
.5teaspoonground nutmeg
1cupflaked coconut
6ouncescrushed pineappledrained well
.5cupdried pineapplediced - about 3 ounces
Coconut Cream Sauce
.5cupcanned coconut milk
.5cupbutter
.5cupgranulated sugar
1tablespoonvanilla extract
Instructions
For the Bread Pudding
Preheat oven to 350 degrees.
Mix the coconut milk, pineapple juice, eggs, rum, brown sugar and nutmeg together in a large bowl.
Pour about one cup of the mixture into the bottom of a 9 x 13 baking dish. (enough to cover the bottom)
Place one-third of the bread cubes in the custard mixture.
Add the crushed pineapple and coconut flakes to the custard mixture, stir to combine.
Pour about half of the mixture over the bread cubes. Sprinkle the diced, dried pineapple evenly over the top. Top with the remaining bread cubes and pour the remaining custard mixture over the top.
Place in the oven and bake until a knife inserted into the center comes out clean, about 55 to 60 minutes.
Remove from oven and allow to cool slightly before serving.
If not serving immediately, allow to cool completely, wrap with plastic wrap and place in the refrigerator.
For the Coconut Cream Sauce
Place the coconut milk, butter and sugar in a medium sauce pan.
Heat over medium heat stirring frequently until the mixture begins to thicken, about 20 minutes.
Remove from heat and stir in the vanilla (or rum).
Pour the sauce over the bread pudding right before serving.
To make in a Crockpot
Layer the ingredients in a slow cooker instead of the baking dish. Cover and cook on LOW for 6 hours.
Notes
For an alcohol free bread pudding, substitute additional pineapple juice for the rum.
I used canned coconut milk (found in the Asian/International section) not cream of coconut found in the liquor department, that would be way too sweet!! Boxed, refrigerated coconut milk is too thin for this recipe.
I used Bacardi Silver Rum for this recipe but you could also use pineapple or coconut flavored, or spiced rum for a totally different flavor.
Store leftovers covered in the refrigerator for up to 5 days.