Recipe of Best Dark Rum For Pina Colada

Pina Colada Bread Pudding

Our classic piña colada recipes made with white rum and black rum with delicious notes of coconut and fresh pineapple.

Recipe Summary 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.

Ingredients | Best Dark Rum For Pina Colada

⅔ cup flaked coconut, divided

⅓ cup dark brown sugar, or more to taste

¼ cup rum

4 tablespoons unsalted butter, melted

1 (6 ounce) can pineapple juice, divided

4 cups cubed stale bread

3 ½ cups coconut milk beverage

½ cup orange juice

¼ cup white sugar

5 large eggs

2 teaspoons ground cinnamon, or more to taste

¼ teaspoon grated nutmeg

Directions

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.

You can use any stale bread products like cinnamon rolls or buns. If using all cinnamon rolls, do not add sugar to egg mixture.

For more pineapple flavor, add a small can of drained crushed pineapple to the butter mixture and put the juice in with the eggs.

Info | Best Dark Rum For Pina Colada

prep: 20 mins cook: 50 mins total: 1 hr 10 mins Servings: 12 Yield: 1 2 1/2-quart bread pudding

TAG : Pina Colada Bread Pudding

Desserts, Specialty Dessert Recipes, Bread Pudding Recipes,