Coconut Pineapple Bread Pudding

Joy Houston
Meet the Chef!
Joy Houston
Joy is a graduate of Living Light Culinary Arts Institute and a certified Raw Food Nutrition Educator who helps people incorporate more fresh foods into their everyday diet. Joy loves to share her knowledge for living a healthy lifestyle and teaches in San Diego at Whole Foods and Cups Culinary. Joy spent her youth growing up in Hawaii, eating sugar cane and pineapple, so this recipe is a throwback for her.
Recipe Details

1 cup Dried Pineapple, diced

3 tablespoons Ginger, minced

½ cup Dried Coconut

½ cup macadamia nuts chopped

2 eggs

1 cup Coconut Milk

1 teaspoon vanilla extract

1 tablespoon Brown sugar

1 loaf KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Step 1
Preheat the oven to 350 degrees F.
Step 2
In a food processor, pulse pineapple, ginger, coconut and macadamia nuts to form a crumble.
Step 3
In a shallow bowl, whip the eggs, coconut milk, vanilla extract and brown sugar.
Step 4
Grease a pie pan or shallow baking dish.
Step 5
Tear bread into approximately 2x2 inch chunks.
Step 6
Dunk half the pieces of bread into the egg mixture and place them in the baking dish or pie pan. Sprinkle half the crumble on the bread.
Step 7
Dunk the remaining bread chunks into the egg mixture and layer them on top. Spread the remaining crumble on top.
Step 8
Place the bread pudding in the oven for 40 to 45 minutes. The pudding is done when you can insert a knife and it comes out clean.

Joy Houston says:

(Optional) Garnish with fresh mango slices for a nice, bright presentation.

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Our founder Robert R. Taira created our Original Hawaiian Sweet Round Bread in Hilo, Hawaii during the 1950's.

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