Piña Colada Bread Pudding

In honor of Mardi Gras season, here’s a recipe reminescent of New Orleans. If you’ve ever visited the Crescent City, you’ve no doubt tasted some of their famous bread puddings. I remember at one convention I attended there, I was served bread pudding three out of four days! ~ Marlys

Pina Colada Bread Pudding

Piña Colada Bread Pudding

Course Dessert
Keyword bread pudding, coconut, Coconut Memories, Mardi Gras, New Orleans, pineapple
Author Alan & Marlys Arnold - Adventures with Tea

Ingredients

  • 5 slices bread cubed & toasted
  • 2 cups milk
  • 4 tsp Coconut Memories loose tea
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup crushed pineapple
  • 1/4 cup shredded coconut

Instructions

  1. Place bread cubes on pan in 350º F oven to toast them. In the meantime, brush a casserole dish with 1 Tbls melted butter. Steep Coconut Memories loose tea in saucepan of milk on stove.

  2. Combine milk, sugar, eggs, vanilla, pineapple & coconut and pour over the toasted bread cubes. Press the bread into the liquid until everything is fully moistened.
  3. Bake in 325º F oven for 35-40 minutes. Sprinkle with coconut and bake 5 more minutes to toast it.

  4. Top with Tropical Sauce.
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