1h$9.18Hawaiian Pineapple Coconut Bread Pudding
A cozy baked dessert with soft custard-soaked sandwich bread, sweet pineapple chunks, and creamy coconut milk. This beginner/intermediate bread pudding is alcohol-free and grocery-practical for home baking.
- Energy
- 375 calories per serving
- Protein
- 6.6 g per serving
- Carbs
- 45.5 g per serving
- Fat
- 18.8 g per serving
- Sodium
- 274 mg per serving
Shopping options
Vanilla extract
1 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
4%
Granulated sugar
0.67 Cup
Kroger® Pure Cane Granulated Sugar
7%
Unsweetened coconut milk
1 Can
Thai Kitchen Unsweetened Coconut Milk
50%
Sweetened shredded coconut
0.5 Cup
Kroger® Sweetened Coconut Flakes
11%
Ground cinnamon
0.5 Teaspoon
McCormick Ground Cinnamon
1%
Unsalted butter, melted
4 Tablespoon
Kroger® Unsalted Butter Sticks
13%
Canned pineapple chunks in juice, drained with 1/4 cup juice reserved
1 Can
Kroger® Canned Pineapple Chunks in Pineapple Juice
100%
White sandwich bread, cut into 1-inch pieces
8 Count
Kroger® White Sandwich Bread
40%
Large eggs
4 Count
Kroger® Grade A Large White Eggs
33%
Fine salt
0.25 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 8 servings
Cook this recipe
- canned pineapple chunks in juice, drained with juice reserved-1 can
- white sandwich bread-8 slice
- unsweetened coconut milk-1 can
- large eggs-4 count
- granulated sugar-0.67 cups
- sweetened shredded coconut-0.5 cups
- unsalted butter-4 tablespoons
- vanilla extract-1 teaspoon
- ground cinnamon-0.5 teaspoons
- fine salt-0.25 teaspoons
Preheat the oven to 350°F and grease the baking dish. Drain the pineapple, reserve 1/4 cup juice, and cut the sandwich bread into 1-inch pieces if needed.
Use care with the can opener and any knife used to cut the bread.
In a large bowl, whisk together the coconut milk, eggs, sugar, melted butter, vanilla, cinnamon, salt, and reserved pineapple juice until smooth.
Wash hands and tools after contact with raw eggs.
Add the bread pieces to the bowl and fold gently until evenly coated. Let the mixture sit for 10 minutes so the bread can absorb the custard.
Fold in the pineapple chunks and shredded coconut, then spread the mixture evenly in the prepared baking dish.
Place the dish on a rimmed baking sheet and bake for 40 to 45 minutes, until the top is golden and the center is set but still moist.
Use oven mitts when handling the hot baking dish and baking sheet.
Bake until the center is set and no liquid custard pools in the middle.
Let the bread pudding cool for 10 minutes before serving so the custard can finish setting.
Let the pudding cool briefly before serving to reduce the risk of burns.
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