PINA COLADA BREAD PUDDING
Using up coconut milk, canned pineapple juice, and stale bread products. Serve hot with ice cream, slightly warm with whipping cream, or plain.
Provided by Elaine Leithiser
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 23.7 g, Cholesterol 87.7 mg, Fat 9 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 133.3 mg, Sugar 14.6 g
PINA COLADA PUDDING
A great treat for backyard entertaining! Serve warm with ice cream or chill and serve with whipped cream.
Provided by Lanilu
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 49.7 g, Cholesterol 59 mg, Fat 19.2 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 15.3 g, Sodium 89 mg, Sugar 39.1 g
PINA COLADA BREAD PUDDING
Make and share this Pina Colada Bread Pudding recipe from Food.com.
Provided by MarieRynr
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- For the bread pudding, combine the cream of coconut, cream, sugar, pecans, undrained pineapple, coconut, butter, eggs, vanilla, cinnamon and nutmeg in a bowl and mix well.
- Add the bread cubes and mix gently. Let stand until the bread soaks up the mixture, adding additional bread if needed; the mixture should not be runny. Spoon the bread mixture into a buttered baking pan. Bake at 350*F for 1 hour, until golden brown. Let stand until room temperature.
- For the sauce, combine the sugar and butter in a saucepan. Cook over low heat until the sugar dissolves, stirring frequently. Remove from heat. Stir a small amount of the mixture into the egg yolks to temper them. Stir the egg yolks into the hot mixture and add the run gradually, stirring constantly until blended. Pour into a thermos to keep warm, or place in a water bath.
- Cut the bread pudding into 12 to 15 slices and arrange on dessert plates. Drizzle each with the warm sauce.
Nutrition Facts : Calories 894.2, Fat 49.4, SaturatedFat 26.6, Cholesterol 169.2, Sodium 520.7, Carbohydrate 100.5, Fiber 4.3, Sugar 67.2, Protein 10.5
PINA COLADA BREAD PUDDING
I love crockpot cooking & have posted 2 other recipes today I thought were special. This is the last & looks so good to me, but I'll probably never be able to make it here in Iceland for lack of the pina colada drink mix I've never seen. This would surely be for a special occasion & the directions look a little labor intensive to me, but I hope someone not intimidated, but equally intrigued will try this just so I'll know whether it's truly as good as it appears it should be. Prep time was a pure guess & did not include cooking time. NOTE: Despite several tries, I wasn't able to correct or delete the word powdered from the drink mix ingredient. This is a frozen liquid.
Provided by twissis
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- With a sharp knife, peel crust from bread & save for another use. Cut bread into 1 inch cubes & set aside.
- In blender or food processor fitted with a metal blade, combine 1/2 of the following ingredients: Drink mix, pineapple juice, evaporated milk, cream of coconut & banana slices. Process till pureed & pour puree into a 6-cup bowl.
- Puree remaining 1/2 of liquid ingredients & banana slices as well as eggs & liqueur.
- Combine both purees & set aside.
- Combine raisins & crushed pineapple + the juice & set aside.
- Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
- Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
- Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hours
- TO SERVE: Divide pudding into 8-10 dessert dishes & serve hot. Garnish with fresh mint sprigs for that extra touch.
Nutrition Facts : Calories 779.5, Fat 11.7, SaturatedFat 6.4, Cholesterol 82.1, Sodium 1064.5, Carbohydrate 137.6, Fiber 5.8, Sugar 24.9, Protein 28.6
PINA COLADA BANANA PUDDING
A tropical variation on an old Southern favorite.
Provided by Southern Gal
Time 1h25m
Yield 16
Number Of Ingredients 11
Steps:
- Whisk cold milk and pudding mix together in a large mixing bowl for 2 minutes. Allow to sit for 5 minutes until soft-set.
- Mix sour cream and 1/2 of the whipped topping into the pudding; mix well. Stir in pineapple with juice, 1/2 cup shredded coconut, rum flavoring, and coconut flavoring.
- Place a layer of wafer cookies in the bottom of a trifle dish. Add a layer of sliced bananas and a layer of the pudding mixture. Repeat layers until all ingredients have been used, reserving a few cookies for garnish.
- Top with remaining whipped topping and garnish with remaining cookies and toasted coconut. Chill for 1 hour before serving.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 37.6 g, Cholesterol 9.9 mg, Fat 16.9 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 11.8 g, Sodium 194.8 mg, Sugar 18.3 g
DEE'S DELICIOUS PINA COLADA BREAD PUDDING
I grew up eating bread pudding that I never liked. It always had way too much bread and never enough custard in my opinion. My parents way of not wasting stale bread. YUK! This recipe doesn't use stale bread, but rather stale criossants. It is a nice custardy bread pudding with pineapple, coconut, & rum. ** This is a variation of my apple bread pudding recipe I have already posted here. It came from an idea I had when chatting in the comments to that recipe. Enjoy!
Provided by Dee Stillwell @LILLYDEE
Categories Puddings
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Spray Pam in a 10 inch square baking pan or a pan that will fit into a bigger pan to make a water bath.
- Tear criossants into bottom of pan. In large bowl whisk together all ingredients except pineapple & coconut Place crushed pineapple & coconut evenly over criossants. Pour egg mixture over top. Let stand for at least 30 minutes. Place pan in larger pan on oven rack. Add hot water until it comes half way up the sides of the pudding pan. Bake for 60 minutes or until the custard tests done in the center. While pudding is baking, make the rum custard sauce.
- Rum Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, remaining reserved pineapple juice and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla, coconut emulsion, & 2 Tbl rum.
- Serve bread pudding with the custard sauce, a dollop of whipped cream or a scoop of vanilla ice cream. You will think you had died and gone to heaven! Yummy!
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