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.
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.
Nutrition
Calories: 581kcal
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