Pina Colada Bread Pudding

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Pina Colada Bread Pudding Recipe Card
Pina Colada Bread Pudding Recipe Card
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This Pina Colada Bread Pudding is a truly decadent Puerto Rican dessert. A fruity, coconutty treat that is perfect for breakfast, brunch, dessert, or any time of day. Super easy to whip up and addicting.

While usually, any type of bread will work, a thicker bread is always optimal. I like to either use Challah, French bread, pound cake, or a Texas toast sliced bread. They are all nice thick and stable. Sandwich bread is too soft and you’ll end up with mushy bread pudding. Using dried bread is important, so make sure your bread has thoroughly dried because it more readily absorbs liquid.

What makes this Pina Colada Bread Pudding so good is the Rum Icing. Made with butter, milk, cornstarch, sugar, and coconut rum, this icing makes the whole dish taste like a Pina Colada.

Pina Colada Bread Pudding
Pina Colada Bread Pudding

The Pina Colada Bread Pudding can be made a day ahead of time as well as the sauce and can be stored in the refrigerator until serving. Just reheat each slice individually and serve warm.

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A slice of Pina Colada Bread Pudding

Pina Colada Bread Pudding

David Taylor
Piña Colada Pineapple Bread Pudding has a tropical twist and is made with bread, coconut milk, half and half, eggs, sugar, crushed pineapple, maraschino cherries, and coconut and smothered in a rum flavored icing.
Prep Time 30 mins
Cook Time 1 hr 10 mins
Resting Time 10 mins
Total Time 1 hr 50 mins
Course Bread, Dessert
Cuisine Puerto Rican
Servings 8 people
Calories 581 kcal

Ingredients
  

Pina Colada Bread Pudding

  • 1 large loaf challah bread cut into 1 inch cubes
  • 1 cup coconut milk
  • 2 cups half and half
  • 5 large eggs beaten
  • 1 ½ cups sugar
  • ½ cup crushed pineapple drained
  • ½ cup maraschino cherries diced
  • ½ cup sweetened coconut

Rum Icing

  • 1 ½ tbsp butter
  • 1 cup whole milk
  • 1 ½ tbsp cornstarch
  • ¼ cup sugar
  • 4 tsp coconut rum

Garnish

  • toasted coconut
  • maraschino cherries

Instructions
 

Pina Colada Bread Pudding

  • Preheat oven to 350 degrees. Grease or spray a 7 x 11 baking dish with non- stick spray.
  • Remove the crust from the bread if desired and cut into 1 inch squares. Place cubes in a large bowl and set aside.
  • In another large bowl beat the eggs until thoroughly mixed. Add the half and half, coconut milk, crushed pineapple, diced cherries, and the grated coconut until combined.
  • Pour your milk mixture over the bread you set aside in the large bowl. Mix with a spatula to ensure the bread gets thoroughly coated. Set aside and let rest for 10 minutes.
  • Pour the bread mixture into your prepared dish and using a spatula, spread it out, and then smooth it flat on top. Cover with aluminum foil and bake for 70-90 minutes or until the center is set.
  • Allow to cool slightly while you make your sauce.

Rum Icing

  • Add butter to a medium sauce pan and heat over medium heat until melted. Pour in milk and stir until blended.
  • Stir together sugar and cornstarch in a small bowl until blended. Add this mixture to your heated milk and whisk together well. Reduce the heat to medium and continue to whisk the icing until it begins to thicken.
  • Add coconut rum and continue to stir until the icing is thick and creamy. Pour half over bread pudding, sprinkle with toasted coconut and sliced maraschino cherries. Add more icing over each portion and serve warm.

The History Of Bread Pudding

Food historians believe bread pudding first arrived on the scene way back to the 11th or 12th century. It was a way for peasants to make stale bread eatable. Original versions were probably not nearly as delicious as modern-day makings, as they were likely made with water instead of heavy cream. Over the years, bread pudding has shaken off its humble beginnings and has now earned a reputation as the ultimate comfort food.


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