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
Piña Colada Bread Pudding
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
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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.
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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.
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Bake in 325º F oven for 35-40 minutes. Sprinkle with coconut and bake 5 more minutes to toast it.
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Top with Tropical Sauce.
