tropical bread pudding

★★★★★ 1
a recipe by
George Levinthal
Goleta, CA

My friends and co-workers love when I bring bread pudding for pot lucks and brunches and this time I wanted to change it up from a fall or winter dish to something more for summer with the bright flavors that you would find at beach resorts in the tropics.

★★★★★ 1
serves 18 - 20
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For tropical bread pudding

  • 2-1/2 c
    whole milk
  • 1 c
    half & half or cream
  • 4 Tbsp
    unsalted butter
  • 2 tsp
  • 2 tsp
    ground cinnamon
  • 3/4 c
    packed brown sugar, dark or light
  • 1/3 c
    rum or rum extract
  • 1-1/2 c
    ripe bananas, mashed
  • 1 c
    chopped macadamia nuts, divided
  • 1/2 c
    shredded coconut, plus 1/4 cup
  • 1 c
    pineapple chunks, fresh or canned, cut into smaller pieces
  • 4
    eggs, beaten
  • 1 lg
    challah (egg bread) or brioche

How To Make tropical bread pudding

  • 1
    Do ahead of time: If the bread is not stale, cut into cubes, place on a large cookie sheet and put into a 200 deg. F oven for 45 to 60 minutes until it’s dried.
  • 2
    Pre-heat your over to 350 deg. F
  • 3
    Combine the first seven (7) ingredients in a large saucepan over medium heat until the brown sugar is thoroughly dissolved, whisking occasionally. Don’t let the milk boil.
  • 4
    Put the cubed bread in a large mixing bowl. Slowly pour the milk mixture over the bread and gently fold together to coat all of the bread. Add the beaten eggs, the mashed banana, the ½ cup of coconut and ½ cup of the macadamia nuts. Fold everything together and let rest for 5 to 10 minutes.
  • 5
    Pour everything into a lightly greased 9 x 13 baking dish and sprinkle the remaining nuts over the top. Bake for 45 minutes, remove from the oven and sprinkle on the pineapple chunks and remaining coconut. Return to the oven for 5 to 10 minutes. Remove from the oven and let rest 5 to 10 minutes. Serve warm with ice cream or whipped cream.