We’ve talked about bread pudding and I’ve given you a Banana-Bourbon Bread Pudding recipe. This recipe is a perfect example of creating something wonderful out of need, using what you have on hand and thus, creating something divine. For all the world I was going to make the Banana-Bourbon Bread Pudding. Really, I was. The Latin Lover loves bananas and he loves bread pudding, so that’s a win-win. Honestly, I did start out with that recipe, but then, I saw the pineapple in the fridge and remembered I had just purchased some coconut and I still have some of the Caramel Apple Sauce with Bourbon left and it just sort of came together. It spoke to me, in a low, sexy, come-hither sort of voice. What choice did I have but to listen?
If you enjoy coconut, use the can of coconut milk. If you want a more subtle coconut flavor, just fill the evaporated milk can with two cans of whole milk, instead of one. The total amount of milks used is 4 1/2 cups. If you wish, or you hear a voice, as I did, feel free to toast the coconut, as well.
Place the rather dry bread cubes in a large bowl. Toss in the fruits, coconut, sugar lemon zest, spices and salt. Toss to combine, but don’t worry too much about how thorough.
In a separate bowl, beat the eggs, vanilla and milk(s) together; pour over the fruit/bread mixture. Stir until combined. Let stand for a few minutes, to allow the bread to absorb the milk; stir well. Pour into soufflé dish you have sprayed with cooking spray. It’s ready to go into the preheated oven. This bakes at a very low temperature, so it take quite awhile. It should be just set in the center. Remove from the oven and let cool completely or until it’s just good and warm. It will puff up nicely, probably above the dish. It will settle quite a bit…I’m talking inches here. I use a lever-type ice cream scoop for service. Top with whipped cream or sprinkle of coconut or both! A dusting of cinnamon is also a nice touch. Cover tightly with plastic wrap and store any remainder in the fridge.
Pineapple, Banana and Coconut Bread Pudding
- 7 cups dry bread cubes (if you use 6 or 8 cups, no problem)
- 2 cups sliced very ripe bananas
- 1 cup diced fresh pineapple
- 1 cup sweetened coconut
- 1/2 cup sugar
- Grated zest of 1 lemon
- 1/2 teaspoon ground Vietnamese cinnamon
- 1/2 teaspoon ground mulling spice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 6 extra-large eggs, beaten
- 1 tablespoon vanilla extract
- 1 can evaporated milk
- 1 can coconut milk (or another can of whole milk)
- 1 can whole milk (fill the milk can with whole milk)
Place the bread in a large bowl. Break the dry bread into 1-inch pieces, with some of the bread in even smaller pieces. Add the pineapple, coconut, bananas, lemon zest and spices. Toss to combine; set aside. Preheat the oven to 300°F.
In another bowl, combine the eggs, vanilla extract and milks. Whisk until the mixture is combined. Pour the mixture over bread; stir until well combined. Set the bowl aside for 5-10 minutes. This allows the bread to soak up the goodness. Butter a large soufflé dish; pour the mixture into the dish and place in the oven. Bake for 120-140 minutes, or until a knife inserted in the center comes out almost clean.
Can be made up to 3 days ahead. Cover with plastic wrap and refrigerate.
Pineapple, Banana and Coconut Bread Pudding Recipe©Marcia Lahens 2020. All rights reserved.
The bread pudding will come out of the oven looking much like a soufflé. It will collapse and become much more dense as it cools. That’s fine. Keep in mind, this isn’t one of those bread puddings that is brick-like. This bread pudding has a creamy texture. It’s not too sweet, either. If you would like a sweeter version, add up to 1/3 cup of additional sugar. I prefer it less sweet, because I want to bathe, yes, bathe each portion with caramel sauce…no, we don’t drizzle. We bathe. Enjoy.