Pina Colada Bread Pudding
Serving Size : 4
Ingredients for prepare Pina Colada Bread Pudding
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | cups | fresh bread cubes |
| 3 | | eggs |
| 1 1/2 | cups | milk |
| 1 | 15 oz can | cream of coconut - divided |
| 1 | 8 oz can | crushed pineapple - well drained |
| 1 | teaspoon | vanilla extract |
| 1/4 | teaspoon | ground cinnamon |
| 1/4 | teaspoon | ground nutmeg |
| 1 | cup | heavy cream |
recipe Pina Colada Bread Pudding
Preheat the oven to 350F. Place
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the bread cubes in an 8-inch square baking dish that has been coated with non-stick vegetable spray. In a
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medium-sized bowl, combine the eggs, milk, 1 cup of cream of coconut, the
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pineapple, vanilla, cinnamon and nutmeg; mix well. Pour over the bread cubes, making sure the bread is
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completely moistened. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out
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clean. Meanwhile, in a small bowl, with an electric beater on medium speed, combine the heavy
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cream and the remaining cream of coconut just until stiff. Serve over warm bread pudding. Or, if
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you prefer, chill the pudding and the topping until ready to serve, making the topping within 2
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to 3 hours of serving; top just before serving. NOTE: For a quicker topping, instead of
Pina Colada Bread Pudding
beating the cream of coconut with the heavy cream, just skip the heavy cream and mix the cream
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of coconut with 2 cups frozen whipped topping that has been thawed. Adapted from a recipe courtesy of Coco
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Lopez(r).
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