Pina Colada Bread Pudding
Description
Tropical-inspired piña colada bread pudding combines stale bread, coconut milk, pineapple juice, orange juice, and flaked coconut. Serve it hot or warm.
Ingredients
•
1 (6 ounce) can pineapple juice, divided
•
2/3 cup flaked coconut, divided
•
1/3 cup dark brown sugar, or more to taste
•
4 tablespoons unsalted butter, melted
•
1/4 cup rum
•
4 cups cubed stale bread
•
3 1/2 cups coconut milk beverage
•
5 large eggs
•
1/2 cup orange juice
•
1/4 cup white sugar
•
2 teaspoons ground cinnamon, or more to taste
•
1/4 teaspoon grated nutmeg
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Combine 1 1/2 fluid ounces pineapple juice, 1/3 cup coconut, brown sugar, melted butter, and rum in a bowl; pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
3
Combine coconut milk beverage, eggs, remaining 4 1/2 fluid ounces pineapple juice, orange juice, remaining 1/3 cup coconut, white sugar, 2 teaspoons cinnamon, and nutmeg in large bowl; pour over bread cubes and sprinkle with a little cinnamon.
4
Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.