Delicious Coconut-Pineapple Bread Pudding Recipes for National Bread Pudding Day

Celebrate National Bread Pudding Day with these delicious recipes for Coconut-Pineapple Bread Pudding from Sebastian’s Bistro at Disney’s Caribbean Beach Resort. Try both the classic and plant-based versions to enjoy this treat!

Coconut-Pineapple Bread Pudding Recipe

Serves: 12

Pineapple Topping Ingredients

• 1/2 cup apricot jelly
• 1 (20 ounce) can crushed pineapple, drained
• 1 cup shredded coconut

Caramel Sauce Ingredients

• 2 tablespoons light corn syrup
• 1 cup sugar
• 2/3 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter
• 3/4 teaspoon coarse salt

Coconut-Pineapple Bread Pudding Ingredients

• 2 1/2 cups heavy cream
• 7 eggs
• 2 1/2 cups whole milk
• 1 tablespoon vanilla paste
• 1 tablespoon coconut extract
• 1 1/2 cups sugar
• 1 (1 pound) loaf challah, cut into 1-inch cubes
• 1 (1 pound) loaf sourdough, cut into 1-inch cubes
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup shredded coconut

Toppings

• Vanilla ice cream

Pineapple Topping Instructions

1. Whisk together apricot jelly, crushed pineapple, and shredded coconut in a medium bowl.
2. Cover and refrigerate until ready to use.

Caramel Sauce Instructions

1. Heat corn syrup in a medium saucepan over medium-low heat for 3 minutes.
2. Add sugar, stirring until melted, one quarter cup at a time.
3. Cook the mixture for 10 minutes until it turns amber in color.
4. Slowly add cream and vanilla, stirring until combined. Cook until the caramel reaches 225°F.
5. Whisk in butter and refrigerate for up to 2 days. Warm before serving.

Coconut-Pineapple Bread Pudding Instructions

1. Whisk together heavy cream, eggs, milk, vanilla paste, and coconut extract in a large bowl. Add sugar and whisk until dissolved.
2. Add bread and mix until fully submerged in liquid.
3. Cover and refrigerate overnight.
4. Preheat oven to 325°F. Grease a 9×13-inch baking pan with butter.
5. Add drained pineapple to the bottom of the pan and sprinkle with shredded coconut. Pour soaked bread mixture on top.
6. Cover with foil and bake for 45 minutes, until center reaches 165°F.
7. Increase heat to 350°F. Spread Pineapple Topping on top and bake uncovered for 10 minutes, until it begins to brown.
8. Cool for 15 minutes before serving.

To Serve

Cut the cooled Coconut-Pineapple Bread Pudding and top with vanilla ice cream and warm Caramel Sauce.

Plant-Based Coconut-Pineapple Bread Pudding Recipe

Serves: 12

Pineapple Topping Ingredients

• 1/2 cup apricot jelly
• 1 (20 ounce) can crushed pineapple, drained
• 1 cup shredded coconut

Plant-Based Caramel Sauce Ingredients

• 2 tablespoons light corn syrup
• 1 cup sugar
• 2/3 cup coconut milk
• 1/2 teaspoon vanilla extract

Plant-Based Coconut Pineapple Bread Pudding Ingredients

• 4 cups coconut milk
• 1 1/3 cup plant-based liquid egg substitute
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 2 (1 pound) loaves plant-based sourdough, cut into 1-inch cubes
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup diced dried apricots
• 1/2 cup shredded coconut

Topping

• Plant-based vanilla ice cream

Pineapple Topping Instructions

1. Whisk together apricot jelly, crushed pineapple, and shredded coconut in a medium bowl.
2. Cover and refrigerate until ready to use.

Plant-Based Caramel Sauce Instructions

1. Heat corn syrup in a medium saucepan over medium-low heat for 3 minutes.
2. Add sugar, stirring until melted, one quarter cup at a time.
3. Cook the mixture for 10 minutes until it turns amber.
4. Slowly add coconut milk and vanilla, stirring until combined.
5. Refrigerate for up to 2 days. Warm before serving.

Plant-Based Coconut-Pineapple Bread Pudding Instructions

1. Whisk together coconut milk, liquid egg substitute, cornstarch, and vanilla extract. Add sugar and whisk until dissolved.
2. Add plant-based sourdough, crushed pineapple, dried apricots, and coconut. Stir until submerged.
3. Cover and refrigerate overnight.
4. Preheat oven to 325°F. Grease a 9×13-inch baking pan with non-stick cooking spray.
5. Pour soaked bread mixture into the pan and press down gently to spread evenly.
6. Cover with foil and bake for 45 minutes, until center reaches 165°F.
7. Increase heat to 350°F. Spread Pineapple Topping on top and bake uncovered for 10 minutes.
8. Cool for 15 minutes.

To Serve

Cut the cooled Plant-based Coconut-Pineapple Bread Pudding and top with plant-based vanilla ice cream and warm Caramel Sauce.

Tip: Involve the whole family in this recipe. Kids can help measure ingredients and stir the mixtures.

Always supervise children while cooking. Use caution with hot contents and sharp objects.

This recipe has been adjusted from a restaurant version and may differ in taste.

What did you think of these recipes? Share your experiences in the comments below!