Pineapple Coconut Bread Pudding


Recipe courtesy of Mulate's Restaurant

Serves 6

  • 6 eggs
  • 6 oz. Coco Lopez Cream of Coconut
  • 2 cups half-and-half
  • 1½ cups whole milk
  • 1 cup sugar
  • 8-oz. can crushed pineapple, juice reserved
  • 6 hamburger buns
  • 1/2 cup toasted coconut

Tropical Rum Sauce

  • 4 oz. Coco Lopez Cream of Coconut
  • Reserved pineapple juice
  • 1/4 cup sugar
  • 1/2 cup half-and-half, or heavy cream
  • 1/2 cup coconut rum*

*If coconut rum isn't available, use regular rum in its place.

Pineapple Coconut Bread Pudding

Pineapple Coconut Bread Pudding

Click image to enlarge


Click image to enlarge



Preheat oven to 350˚F.
In a large bowl, whip eggs, and add cream of coconut, half-and-half, and milk. Mix well. Add sugar and pineapple, and mix well. Grease a 9 x 13-inch pan. Break hamburger buns into pieces and place in pan. Sprinkle toasted coconut evenly throughout the bun pieces. Pour mixture over buns. Using your fingers, make sure that all bun pieces are soaked with the mixture.
Bake for approximately 45 minutes.

Rum Sauce

In a small saucepan, simmer cream of coconut and pineapple juice on medium heat.
Add sugar and cook for 3 more minutes. Add half-and-half and rum and cook for 5 more minutes or until slightly thickened.
Serve over warm bread pudding.


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