Coconut Pineapple Bread Pudding

Coconut Pineapple Bread Pudding

Prep: 15 minutes

Cook: 45 minutes

Serves: 10

Ingredients for this recipe

Ingredients

  • 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

Our Products used

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Preparation

Preparation

Coconut Pineapple Bread Pudding
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.

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Coconut Pineapple Bread Pudding

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