Monday, January 17, 2011

Pina Colada Bread Pudding

The winter blues have me thinking about summer already. So even though it's cold and snowing outside, it doesn't mean I can't enjoy tropical flavors. This Pina Colada Bread Pudding was one way for me to get a taste of summer in a comforting bread pudding. Crushed pineapples, coconut milk and a subtle hint of rum gave me a sweet little thought of sunny beaches on a getaway island...

During the cool months, bread pudding is a dessert I enjoy making. It's soft with a slight custard texture in the middle and has a toasty, crunchy top from baking. Even better is that it's made with some common pantry ingredients including bread, milk, sugar and eggs. To give it some character, this specific bread pudding includes crushed pineapple, coconut milk and rum extract. To finish this off, a buttery caramel sauce is drizzled on while it's still warm. Yum!

Pina Colada Bread Pudding
recipe adapted from Cooks.com

12 slices day-old French bread, cubed
4 eggs
1/2 cup sugar
1 (15 oz.) can unsweetened crushed pineapple in juice
1 (13oz) can coconut milk
3/4 cup 2% milk
1 teaspoon rum extract
caramel sauce for garnish/serving


Preheat oven to 350 degrees. Place the bread in a large bowl and set aside.

In another bowl, beat eggs with sugar in bowl. Add undrained pineapple, coconut milk, and milk. Blend well. Add rum extract. Pour over bread cubes and allow to soak 15 minutes.

Transfer mixture to a greased baking dish and bake in the preheated oven for 45 minutes. Remove pudding from oven and allow to cool. Serve with caramel sauce.