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dee's delicious pina colada bread pudding

(3 ratings)
Recipe by
Dee Stillwell
Citrus Heights, CA

I grew up eating bread pudding that I never liked. It always had way too much bread and never enough custard in my opinion. My parents way of not wasting stale bread. YUK! This recipe doesn't use stale bread, but rather stale criossants. It is a nice custardy bread pudding with pineapple, coconut, & rum. ** This is a variation of my apple bread pudding recipe I have already posted here. It came from an idea I had when chatting in the comments to that recipe. Enjoy!

(3 ratings)
yield 10 --12
prep time 15 Min
cook time 55 Min

Ingredients For dee's delicious pina colada bread pudding

  • 5 c
    or 2 -3 lg criossants or soft dinner rolls(set out to dry overnite)
  • 1/4 c
    dark rum
  • 1 - 13oz can
    cream of coconut
  • 1 - 1/2 c
    1/2 & 1/2 or 1 - 13 oz can evaporated milk
  • 5 lg
    eggs, plus 1 egg yolk
  • 3/4 c
  • 1/4 tsp
  • 1 tsp
    vanilla extract
  • 1 tsp
    coconut extract or emulsion
  • 1 - 20 oz can
    crushed pineapple, squeeze excess juice out till fairly dry and simmer juice to reduce by 1/2. reserve 2 tbl for rum sauce, add remainder to custard sauce.
  • 1 c
    toasted flaked coconut
  • 3/4 c
  • 5 tsp
  • 1 dash
  • 2 c
    1/2 & 1/2 or evaporated milk
  • 2 Tbsp
    reserved pineapple juice
  • 2 lg
    egg yolks
  • 1 tsp
    vanilla extract
  • 1 tsp
    coconut extract or emulsion
  • 2 - 3 Tbsp
    dark rum, to desired rum flavor

How To Make dee's delicious pina colada bread pudding

  • 1
    Preheat oven to 350 degrees. Spray Pam in a 10 inch square baking pan or a pan that will fit into a bigger pan to make a water bath.
  • 2
    Tear criossants into bottom of pan. In large bowl whisk together all ingredients except pineapple & coconut Place crushed pineapple & coconut evenly over criossants. Pour egg mixture over top. Let stand for at least 30 minutes. Place pan in larger pan on oven rack. Add hot water until it comes half way up the sides of the pudding pan. Bake for 60 minutes or until the custard tests done in the center. While pudding is baking, make the rum custard sauce.
  • 3
    Rum Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, remaining reserved pineapple juice and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla, coconut emulsion, & 2 Tbl rum.
  • 4
    Serve bread pudding with the custard sauce, a dollop of whipped cream or a scoop of vanilla ice cream. You will think you had died and gone to heaven! Yummy!

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