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Tuesday, February 3, 2015

Tropical Bread Pudding With Toasted Coconut Topping

Turn your ideas of bread pudding on it's head with this tropical bread pudding. It is dotted with pineapple and cherries and topped with a caramelized coconut topping. The result is a trip to the islands for your taste buds!

bite of pink tropical bread pudding on fork with golden coconut topping


      Bread pudding is such a classic dessert. It is a great way to use up extra bread. While we love the classic version, it is fun to do something different sometimes. So this recipe adds lots of flavor with maraschino cherries, pineapple and a fun coconut topping. It turns it into such a fun treat!


    I originally made this recipe a few years ago. I remembered it as being really good, but wanted to go back and try it again.

pan with bread cubes, cherries and pineapple chunks in it for tropical bread pudding
     Besides the original pictures were really dark and scary! So I thought it would be fun to go back and make it again.

    I am so glad I did! I didn't want to share this pan of goodness. The mix of textures is so good. The soft custardy interior, the slightly crunchy top and the occasional zing of pineapple. Mmmmmmm!

pouring pink custard over bread and fruit for tropical bread pudding


Here is the original post from way back when:

  Hey everyone, it's my blogiversary!  It has been a whole month since I started this crazy thing.  A LOT has changed in a month!

    I was originally going to just make family recipes for myself.  Something to do.  A mission to go on.  I thought it would be a fun way to mix things up.  Maybe I'd relive some childhood memories and learn some of the recipes of my husband's childhood.

   Plus I could pick up some current favorites of friends and family members.  I mean, we were eating good before, but it never hurts to add some variety to the old arsenal.  I'm sure most of us tend to get in a rut and I thought this would be an excellent way to see myself out of mine.

pan of puffy pink bread pudding with bowl of golden coconut topping ready to be spread on top


   It was a fun idea that I was looking forward to taking on.  We were all at grandma and grandpa's one night and a couple of aunts gave me recipes.  The fun was about to begin.

   On the drive home (all of maybe 15 blocks!)  I got to thinking that it would be fun to share a picture of the dish and how it went with the person who gave it to me.  I don't know why just sending individual emails didn't occur to me, too obvious I guess.

   So, I sat down that night and started a blog.  The problem was I hadn't cooked any of the recipes yet!  My mom and I had made some soft pretzels a couple of days earlier, so I made that a post.

First piece of tropical bread pudding on plate with rest of pan in background


    I figured my mom could follow along daily.  She loves food blogs anyway, so I knew she would be on board.  She is my mom after all....

   Then, I thought I would email a link to the contributor of the recipe.  No big deal.  The blog could act as an electronic catalog of recipes.  Which is good, because I am not great about transferring recipes from papers to cards.

    Besides while the recipes that do make it onto cards are organized in the box, the papers and recipes torn from magazines are a mess of mostly unused craziness. This way they would be organized for me and extended family could have access to each other's recipes.  Anyone who was interested could follow along.

     Fun!  It was started... I have a blog!  It didn't take long to realize a blog takes a certain amount of work.  If anyone was going to look at it I wanted it to be decent at least.

slice of tropical bread pudding with pineapple ring, cherry and golden toasted coconut topping

   Then I realized more people than just my mom were looking at the blog. Yikes!  That inspired me to do a little more refining and a little more work.

    My hat is off to the real bloggers of the world.  There is a lot of thought, planning and work that goes into the good ones.  It has been fun to stick my toe into the water.

    I thought it would be fun to make something fun and special for my blogiversary.  I mean, any excuse for good food is enough, right?

plate of tropical bread pudding with toasted coconut topping and a half ring of pineapple and maraschino cherry garnish


   But it turns out we went crazy this weekend with food.  I have so many posts lined up it is crazy and my refrigerator is about to explode with leftovers.  So, I did what I used to be so good at.  Reworked some leftovers, threw in some odds and ends and tried to make it into something new.

    I had some pineapple and Hawaiian rolls left from making pulled pork sliders. I had maraschino cherries left from making frozen fruit salad. As we already know, my dad likes bread pudding so this was easy!

   I baked it off, but thought there needed to be a little something more, so I made a crispy coconut topping. So that is how this little gem of a recipe came to be. It is part nostalgic bread pudding and part a trip to the islands for your tastebuds. Not a bad combination if I do say so!







tropical bread pudding, hawaiian bread pudding, pineapple cherry bread pudding
desserts
American
Yield: 12 servings
Author:

Tropical Bread Pudding With Toasted Coconut Topping

Turn your ideas of bread pudding on it's head with this tropical bread pudding. It is dotted with pineapple and cherries and topped with a caramelized coconut topping. The result is a trip to the islands for your taste buds!
prep time: cook time: total time:

ingredients:

Bread Pudding
  • 6-8 cups leftover Hawaiian Rolls, buns or neutral flavored bread
  • 1/2 cup pineapple chunks (crushed pineapple works well too)
  • 1/2 cup maraschino cherries and the juice they came in (I used about 1/3 cup of the "juice")
  • 3 cups milk
  • 3 eggs
  • 1/2 cup sugar
  • Pinch of salt
Coconut Topping
  • 1 egg
  • 1/4 cup sugar
  • 1 cup coconut
  • 1 tsp vanilla
  • Pinch of salt

instructions:

How to cook Tropical Bread Pudding With Toasted Coconut Topping

  1. Break the rolls into bite sized pieces, layer half of them in a greased 8 or 9 inch square pan.
  2. Sprinkle half of pineapple over top of bread and top with remaining bread.
  3. Cut the cherries in half and place over top of the rolls, sprinkle with remaining pineapple.
  4. Beat together milk, cherry liquid, eggs and sugar. Pour over bread.
  5. Let bread soak up custard for at least a half hour.
  6. Bake at 350 F for about 50 minutes to an hour or until center is set.
  7. Mix together egg, sugar, vanilla and coconut. Spread over top of bread pudding.
  8. Place back into a 400 F and bake for 10 minutes or until coconut is toasted
Calories
229.71
Fat (grams)
4.91
Sat. Fat (grams)
3.16
Carbs (grams)
25.66
Fiber (grams)
1.07
Net carbs
24.60
Sugar (grams)
19.55
Protein (grams)
4.86
Sodium (milligrams)
105.36
Cholesterol (grams)
66.90
Created using The Recipes Generator


Turn your ideas of bread pudding on it's head with this tropical bread pudding. It is dotted with pineapple and cherries and topped with a caramelized coconut topping. The result is a trip to the islands for your taste buds!



Turn your ideas of bread pudding on it's head with this tropical bread pudding. It is dotted with pineapple and cherries and topped with a caramelized coconut topping. The result is a trip to the islands for your taste buds!



2 comments:

  1. Happy One Month Blogiversary! Your blog is great and so much fun to follow. I'm glad others enjoy it too!

    ReplyDelete

Thank you so much for taking the time to read and comment. I love reading your ideas!