Best Dees Delicious Pina Colada Bread Pudding Recipes

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PINA COLADA BREAD PUDDING



Pina Colada Bread Pudding image

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

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

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

THE BEST BREAD PUDDING



The Best Bread Pudding image

The Best Bread Pudding recipe. A sweet and custard-like dessert with flavors of vanilla and brown sugar. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

3 cups divided granulated sugar
5 large beaten eggs
2 cups milk
4 teaspoons divided vanilla extract
3 cups cubed allow to stale overnight in a bowl Italian bread
1 cup packed light brown sugar
1/2 cup melted, plus 1/4 cup softened butter
1 cup chopped pecans
1 beaten, for the sauce egg
1/4 cup brandy

Steps:

  • Preheat the oven to 350º. Grease a 13 by 9 by 2-inch pan.
  • Mix together 2 cups granulated sugar, 5 eggs and milk in a bowl; add 2 teaspoons vanilla. Pour over cubed bread and let sit for 10 minutes.
  • In another bowl, mix and crumble together brown sugar, 1/4 cup softened butter and pecans.
  • Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
  • For the sauce:
  • Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg, and 2 teaspoons vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

PINA COLADA BREAD PUDDING



Pina Colada Bread Pudding image

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

1 (15 ounce) can cream of coconut
2 cups cream
2 cups sugar
1 1/2 cups chopped pecans, toasted
1 (8 ounce) can crushed pineapple
1 cup flaked coconut
1/2 cup butter, melted
3 eggs, slightly beaten
3 tablespoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1 1/2 loaves dry French bread, cubed
1 1/2 cups sugar
1/2 cup butter, melted
2 egg yolks, beaten
1/2 cup dark rum

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

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

DEE'S DELICIOUS APPLE BREAD PUDDING



Dee's Delicious Apple Bread Pudding image

I grew up eating bread pudding that I never liked. It always had way too much bread and never enough custard in my opinion. I did a lot of trial and error over the years to come up with this recipe. It is a nice custardy bread pudding with apples and is spiced just right. I have made apple and also blueberry muffins just so I...

Provided by Dee Stillwell

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 21

4 c blueberry muffins, criossants, or other flavor muffins, torn into small pieces
2 c milk
2 c 1/2 &1/2 (i have substituted evaporated milk)
3 Tbsp butter, melted
3/4 c sugar
2 tsp vanilla extract
5 large eggs
1 large egg yolk
2 tsp cinnamon
1 tsp freshly ground nutmeg
1/2 tsp salt
1 - 15 oz can(s) fried apples , apple pie filling, or 2 cups sautéed diced apples
1/2 c raisins, optional
VANILLA CUSTARD SAUCE
2/3 c sugar
4 tsp cornstarch
1 pinch salt
2 c 1/2 & 1/2 or evaporated milk
2/3 c water
2 large egg yolks
2 tsp vanilla extract, bourbon optional

Steps:

  • 1. 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.
  • 2. Tear muffins into bottom of pan. In large bowl whisk together all ingredients except apples & raisins. An easy way I have found to chop apples if using canned fried or apple pie filling is to stick a long straight knife down into open can of apples and rough chop them in the can. Place apples and raisins evenly over muffins. Pour egg mixture over top. Let stand for several hours or overnight in fridge. If short on time let stand at least 30 minutes. Place pan in larger pan on oven rack. Add very hot water until it comes half way up the sides of the pudding pan, being careful not to get water in the pudding. Bake for 50-60 minutes or until the custard tests done in the center. While pudding is baking, make the custard sauce.
  • 3. Custard Sauce: Stir together sugar & cornstarch in medium saucepan. Whisk in 1/2 & 1/2 or evaporated milk, water, and egg yolks. Bring to a boil over medium heat, stirring constantly until mixture thickens. Remove from heat and stir in vanilla. (bourbon is an option)
  • 4. 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!

PINA COLADA BREAD PUDDING



Pina Colada Bread Pudding image

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

1 lb loaf French bread
10 ounces frozen Pina Colada mix
6 ounces pineapple juice
12 ounces evaporated milk
1/2 cup cream of coconut
2 large bananas (sliced crossway)
3 large eggs
1/4 cup light rum
1 cup raisins (optional)
8 ounces crushed pineapple in juice
1 teaspoon lemon peel (grated)
fresh mint sprig

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

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