Pineapple Coconut Bread Pudding

A comforting and tropical bread pudding made with day-old bread, sweet pineapple, and creamy coconut milk. Perfect for a cozy dessert or breakfast treat.

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Prep Time 20

Cook Time 55

Resting Time 30

Total Time 1 15

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 325

Ingredients Equipment Method Notes

Ingredients

Bread

6 cups day old challah or brioche cut or torn into 1 inch cubes

Pineapple

1 can crushed pineapple 20 ounces, drained well

Coconut

1 cup sweetened shredded coconut plus more for topping

Eggs

4 large eggs lightly beaten

Coconut Milk

1 can full fat coconut milk 13.5 ounces

Milk

1 cup whole milk or half and half

Sweetener

3/4 cup granulated sugar

Butter

4 tablespoons unsalted butter melted, plus more for greasing

Vanilla Extract

2 teaspoons pure vanilla extract

Spices

1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt

Equipment

9x9 inch baking dish
- Mixing bowls
- Measuring cups and spoons
Baking sheet

Method

Prepare your baking dish by greasing it with butter. Tear the bread into 1 inch pieces and spread evenly in the bottom of the dish. Sprinkle with drained crushed pineapple and 3/4 cup of coconut flakes.
In a large bowl, whisk the eggs until frothy. Add the coconut milk, milk, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk well to combine.
Pour the custard mixture over the bread and pineapple. Gently press down on the top to ensure it's covered. Let it rest for 30 to 60 minutes to allow absorption.
Preheat oven to 350°F (175°C). Sprinkle remaining 1/4 cup coconut on top. Bake for 45 to 55 minutes until golden brown and set in the center.
Allow to cool for 15 to 20 minutes before serving. Serve warm, optionally with ice cream, sauce, or whipped cream.

Notes

This recipe is versatile and forgiving. You can easily adapt it for dietary preferences such as vegan or gluten-free by using appropriate substitutions.