I was with a woman the other day who mentioned she came up with a pineapple bread pudding. From the moment she told me about that, I could not get it out of my mind. I LOVE pineapple upside down cake, and I love bread pudding, so I thought I would come up with a combination of the two. I took a recipe from Paula Deen for bread pudding and tweaked it until I came up with this recipe. Oh my…it was so delicious!! In fact, it may just be my favorite bread pudding I have ever had (and I have had quite a few in my life!!). The pineapple and coconut together was a perfect pair. The caramel sauce with a hint of pineapple and coconut was amazing! Top it off with real whipped cream and this is a dessert sent from heaven. I served it to my entire family on vacation and we all were oohing and awing at how incredible this dessert was. If you love pineapple and you love a rich and sweet dessert, this is the one for you! Hope you enjoy 😉

Pineapple Coconut Bread Pudding
  1. 1 1/2 c. milk
  2. 1/2 c. white sugar
  3. 1 c. brown sugar
  4. 1 t. vanilla
  5. 2 T. coconut milk
  6. 1/2 c. pineapple juice (reserved from can)
  7. 1 1/2 c. pineapple tidbits (the amount of pineapple in a 20 oz. can)
  8. Dash of salt
  9. 1 T. fresh lemon juice
  10. 6 eggs
  11. 1/2 c. shredded coconut
  12. 4 c. (packed) white bread, cubed
Caramel Sauce
  1. 1 stick butter
  2. 1 c. brown sugar
  3. 1/4 c. pineapple juice
  4. 3 T. coconut milk
  5. 1 t. fresh lemon juice
  6. Heavy whipping cream
  7. Sugar
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  1. Spray 9x13 pan. Cube bread and place in the bottom of the pan. Mix together the milk, pineapple juice, coconut milk, sugar, vanilla, salt, eggs, and lemon juice. Whip together until smooth. Add the pineapple and coconut. Pour mixture over the bread pieces. Bake at 350 for 40-45 minutes or until golden brown on top.
  2. Caramel Sauce: In a sauce pan, melt the butter and brown sugar until the sugar begins to dissolve. Turn heat to medium high and add the pineapple juice and boil for 2-3 minutes or until the sauce is thickened. Once the sauce has begun to thicken, add the coconut milk and lemon juice. Remove from heat and set aside until pudding is done.
  3. Heavy whipping cream: Whip until stiff peaks form. Add a few teaspoons sugar.
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(Here is a picture without all of the delicious gooey caramel so you can see the pineapple chunks and coconut…oh my!!)