consuming expired bread items, canned pineapple juice, and coconut milk. Serve simply, heated with whipping cream, or hot with ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 2 1/2-quart bread pudding |
Ingredients
- ⅔ cup flaked coconut, divided
- ⅓ cup dark brown sugar, or more to taste
- ¼ cup rum
- 4 tablespoons unsalted butter, melted
- 1 (6 ounce) can pineapple juice, divided
- 4 cups cubed stale bread
- 3 ½ cups coconut milk beverage
- ½ cup orange juice
- ¼ cup white sugar
- 5 large eggs
- 2 teaspoons ground cinnamon, or more to taste
- ¼ teaspoon grated nutmeg
Instructions
- Preheat 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.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 133 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I will definitely make it again. I used 1/2 coconut rum, and 1/2 white Jamaican rum Definitely a winner!!!!