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Hawaiian Pineapple Coconut Bread Pudding
1h 20m$8.67

Hawaiian Pineapple Coconut Bread Pudding

Custard-soaked bread pudding with pineapple and coconut milk. Allow about 80 minutes including the bread soak and final cooling period.

  • baked dessert
  • bread pudding
  • dessert
  • Hawaiian
  • pineapple coconut
  • public menu
  • Vegetarian
Bundle it with similar meals
35 min prep45 min cook8 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Canned pineapple chunks in juice, drained with 1/4 cup juice reserved · 1 Can

Kroger® Canned Pineapple Chunks in Pineapple Juice

100%

In recipe$1.99
To buy$1.99
Details
Kroger · 20 oz$1.99 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Unsweetened coconut milk · 1 Can

Thai Kitchen Unsweetened Coconut Milk

Sale

50%

In recipe$3.49
To buy$6.98
Details
Thai Kitchen · 13.66 fl oz$3.99
Sale
$3.49 per packageBuy 2Package use: 50%Product matchEstimated at KROGER

White sandwich bread, cut into 1-inch pieces · 8 Count

Kroger® White Sandwich Bread

40%

In recipe$0.80
To buy$1.99
Details
Kroger · 20 oz$1.99 per packageBuy 1Package use: 40%Product matchEstimated at KROGER

Large eggs · 4 Count

Kroger® Grade A Large White Eggs

33%

In recipe$0.73
To buy$2.19
Details
Kroger · 12 ct$2.19 per packageBuy 1Package use: 33%Product matchEstimated at KROGER

Unsalted butter, melted · 4 Tablespoon

Kroger® Unsalted Butter Sticks

Sale

13%

In recipe$0.37
To buy$2.99
Details
Kroger · 4 sticks / 16 oz$3.59
Sale
$2.99 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

Sweetened shredded coconut · 0.5 Cup

Kroger® Sweetened Coconut Flakes

11%

In recipe$0.43
To buy$3.99
Details
Kroger · 14 oz$3.99 per packageBuy 1Package use: 11%Product matchEstimated at KROGER

Granulated sugar · 0.67 Cup

Kroger® Pure Cane Granulated Sugar

7%

In recipe$0.33
To buy$4.49
Details
Kroger · 4 lb$4.49 per packageBuy 1Package use: 7%Product matchEstimated at KROGER

Vanilla extract · 1 Teaspoon

Private Selection® Pure Vanilla Extract

4%

In recipe$0.46
To buy$10.99
Details
Private Selection · 4 fl oz$10.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

Ground cinnamon · 0.5 Teaspoon

McCormick Ground Cinnamon

2%

In recipe$0.07
To buy$3.69
Details
McCormick · 2.37 oz$3.69 per packageBuy 1Package use: 2%Product matchEstimated at KROGER

Fine salt · 0.25 Teaspoon

Kroger® Salt

0%

In recipe$0.00
To buy$1.00
Details
Kroger · 26 oz$1.00 per packageBuy 1Package use: 0%Product matchEstimated at KROGER

Cost Summary

Availability unavailable
$8.67

· only what you use

$1.08

per serving · 8 servings

You pay at checkout$40.30
22% used in this recipe$31.63 unused

Cook this recipe

  • canned pineapple chunks in juice, drained with juice reserved-1 can
  • white sandwich bread-8 slices
  • unsweetened coconut milk-1 can
  • large eggs-4 count
  • granulated sugar-2/3 cup
  • sweetened shredded coconut-1/2 cup
  • unsalted butter-1/4 cup
  • vanilla extract-1 teaspoon
  • ground cinnamon-1/2 teaspoon
  • fine salt-1/4 teaspoon
1
Preheat and prep
Can opener
Measuring cups and spoons
8-inch square baking dish

Heat the oven to 350°F and grease the baking dish with one-eighth of the butter. Drain the pineapple, reserving juice for the custard, and cut the bread into 1-inch pieces.

Use care with the can opener and any knife used to cut the bread.

1 can pineapple
8 Count bread
1 1/2 teaspoons butter
2
Whisk the custard
Whisk
Large mixing bowl
Measuring cups and spoons

Whisk the coconut milk, eggs, sugar, remaining melted butter, vanilla, cinnamon, salt and reserved pineapple juice until smooth.

Wash hands and tools after contact with raw eggs.

1 can coconut milk
4 Count egg
2/3 cup granulated sugar
3 1/2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup pineapple
3
Soak the bread
Large mixing bowl
Rubber spatula

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.

8 Count bread
4
Add fruit and coconut
Rubber spatula
8-inch square baking dish

Fold in the pineapple chunks and shredded coconut, then spread the mixture evenly in the prepared baking dish.

1 can pineapple
1/2 cup shredded coconut
5
Bake
Rimmed baking sheet
8-inch square baking dish

Bake until the center reaches 160°F and is set but moist, with no liquid custard pooling. Put the dish on a rimmed tray and start checking after 40–45 minutes; the top should be golden.

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.

6
Cool and serve
8-inch square baking dish

Cool for 10 minutes before serving; refrigerate leftovers in shallow containers within two hours. Do not wait for the whole dish to cool completely.

Let the pudding cool briefly before serving to reduce the risk of burns.

7

How did it turn out?

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