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Pina colada white bread pudding with coconut topping/rum caramel sauce



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Rate this recipe 4.5/5 (19 Votes)


  • Topping:
  • 4 cups fresh bread cubes
  • 3 eggs
  • 1 1/2 cups milk
  • 1 15 oz can cream of coconut, divided
  • 1 (8-ounce) can crushed pineapple, well drained
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup heavy cream
  • remaining cream of coconut
  • Rum caramel:
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 2-3 Tbsp dark rum, or coconut rum (optional)
  • 1/2 cup cream


Adapted from


Step 1

•Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Place bread crumbs in prepared baking dish.

•In a medium-sized bowl, combine eggs, milk, 1 cup cream of coconut, pineapple, vanilla, cinnamon, and nutmeg; mix well. Pour over bread cubes, making sure bread is completely moistened.

•Bake 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean.


•In a small bowl, with an electric beater on medium speed, combine heavy cream and remaining cream of coconut just until stiff.
•Serve over warm bread pudding or, if you prefer, chill pudding and topping until ready to serve, making topping within 2 to 3 hours of serving; top just before serving.

Rum caramel if used should be drizzled before topping is applied.


Over medium high heat, melt the butter and the brown sugar together, adding the rum and then the cream. Cook at a rolling boil for about 5 minutes as it bubbles and thickens. Pour over the bread pudding and serve

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