Description
A lush and creamy tropical bread pudding made with rich coconut milk, fresh pineapple, and a generous splash of dark rum.
Ingredients
6 cups brioche or challah bread, cubed (stale is best)
2 cups fresh pineapple, diced into small chunks
1 can (13.5 oz) full-fat coconut milk
1/2 cup heavy cream
4 large eggs
3/4 cup granulated sugar
1/4 cup dark rum
1 tsp vanilla extract
1/2 tsp ground ginger
1/4 tsp salt
2 tbsp unsalted butter, melted (for the pan)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with the melted butter.
Step 2: In a large bowl, toss the cubed bread and diced pineapple together until evenly distributed.
Step 3: In a separate medium bowl, whisk together the eggs and sugar until pale and slightly frothy.
Step 4: Slowly whisk in the coconut milk, heavy cream, dark rum, vanilla extract, ground ginger, and salt until the custard is smooth.
Step 5: Pour the custard mixture over the bread and pineapple. Gently press down on the bread cubes to ensure they are all submerged. Let sit for 20-30 minutes.
Step 6: Transfer the mixture to the prepared baking dish and bake for 40-45 minutes, or until the top is golden brown and the custard is set.
Step 7: Remove from the oven and allow the pudding to cool for at least 10 minutes before serving warm.
Notes
Use a high-quality dark rum for the best flavor profile. If the top browns too quickly, cover loosely with foil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 26 g
- Sodium: 310 mg
- Fat: 19 g
- Saturated Fat: 14 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2.5 g
- Protein: 7 g
- Cholesterol: 85 mg
