Tropical bread pudding recipe
Tropical Bread Pudding recipeThis article was published by: Matthew
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Recipe introIf you're looking for a delightful twist on the classic bread pudding, this tropical bread pudding recipe is sure to impress. Made with a combination of sweet, ripe fruits like pineapple and mango, and luscious coconut milk, this dessert is a taste of paradise. The soft, custardy texture of the bread soaked in a tropical fruit-infused mixture creates a heavenly treat that will transport your taste buds to a sunny beach. Serve it warm or chilled, and top it off with a dollop of whipped cream for an extra indulgence.
Keywords: tropical, bread pudding, recipe, fruits, coconut milk.
Tropical bread pudding recipe details
|900 ml||milk, any will do|
|75 g||dried pineapple, finely chopped|
|40 g||unsweetened dessicated coconut|
|2 tsp||vanilla extract|
|150 g||sugar, use up to 200g if you like it very sweet (US tastes)|
|1 loaf(s)||white bread, preferably slightly stale and with hard crusts removed, cubed|
InstructionsGenerously butter a 1¾-2 litre casserole dish. Preheat oven to Gas Mark 2, 150ºC, 300ºF.
In a large bowl, whisk the eggs with the milk. Add the pineapple, half of the coconut, and all of the vanilla, rum, sugar and salt and mix together. Add the cubed bread some at a time and allow it some time to soak and absorb some of the liquid.
Spoon the mixture into the prepared dish and top with the remaining coconut.
Bake for an hour or until just set in the centre.
Allow to cool for about 20 minutes to serve warm or cool completely and then chill in refrigerator if wanting to serve cold. Serve with whipped cream or ice cream.
ca. 20 min
Grade of difficulty:
Calories per portion:
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