Hawaiian Pineapple Coconut Bread Pudding

Ingredients

• 1 Can Canned pineapple chunks in juice, drained with 1/4 cup juice reserved - 1 (20-ounce can), Drain the pineapple and reserve 1/4 cup of the juice for the custard.
• 8 Count White sandwich bread, cut into 1-inch pieces - 8 (slices), Cut into 1-inch pieces if not already prepared.
• 1 Can Unsweetened coconut milk - 1 (13.5-ounce can)
• 4 Count Large eggs - 4 (count)
• 0.67 Cup Granulated sugar - 2/3 (cup)
• 4 Tablespoon Unsalted butter, melted - 4 (tablespoons), melted
• 1 Teaspoon Vanilla extract - 1 (teaspoon)
• 0.5 Teaspoon Ground cinnamon - 1/2 (teaspoon)
• 0.25 Teaspoon Fine salt - 1/4 (teaspoon)
• 0.5 Cup Sweetened shredded coconut - 1/2 (cup)

Instructions

1. Preheat and prep

   1. 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.

2. Whisk the custard

   2. In a large bowl, whisk together the *coconut milk*, *eggs*, sugar, melted butter, vanilla, cinnamon, salt, and reserved pineapple juice until *smooth*.

3. Soak the bread

   3. 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.

4. Add fruit and coconut

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

5. Bake

   5. 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*.

6. Cool and serve

   6. Let the bread pudding cool for *10 minutes* before serving so the custard can *finish setting*.