Pina Colada Bread Pudding
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Recipe Summary Pina Colada Bread Pudding
Using up coconut milk, canned pineapple juice, and stale bread products. Serve hot with ice cream, slightly warm with whipping cream, or plain.Ingredients | Nigella Croissant Bread And Butter Pudding⅔ cup flaked coconut, divided⅓ cup dark brown sugar, or more to taste¼ cup rum4 tablespoons unsalted butter, melted1 (6 ounce) can pineapple juice, divided4 cups cubed stale bread3 ½ cups coconut milk beverage½ cup orange juice¼ cup white sugar5 large eggs2 teaspoons ground cinnamon, or more to taste¼ teaspoon grated nutmegDirectionsPreheat the oven to 350 degrees F (175 degrees C).Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.You can use any stale bread products like cinnamon rolls or buns. If using all cinnamon rolls, do not add sugar to egg mixture.For more pineapple flavor, add a small can of drained crushed pineapple to the butter mixture and put the juice in with the eggs.Info | Nigella Croissant Bread And Butter Puddingprep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 12 Yield: 1 2 1/2-quart bread pudding
TAG : Pina Colada Bread PuddingDesserts, Specialty Dessert Recipes, Bread Pudding Recipes,
