Piña colada bread pudding uses up coconut milk, canned pineapple juice, and stale bread products. Serve it hot with ice cream, slightly warm with whipping cream, or plain.
Ingredients
- 1 can pineapple juice , 6 fluid ounce
- 0.67 cups flaked coconut , divided
- 0.33 cups dark brown sugar , or more to taste
- 4 tablespoons unsalted butter , melted
- 0.25 cups rum
- 4 cups cubed stale bread
- 3.5 cups coconut milk beverage
- 5 large eggs
- 0.5 cups orange juice
- 0.25 cups white sugar
- 2 teaspoons ground cinnamon , plus more for sprinkling
- 0.25 teaspoons grated nutmeg
Instructions
-
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.
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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.
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4
Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.
Nutrition Facts
Per serving
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