Piña Colada Bread Pudding

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Piña Colada Bread Pudding is a tropical dessert made with pineapple, coconut, and rum, then finished with grilled pineapple and sweet sauce.

Prep Time15

Cook Time1

Additional Time15

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

Equipment

9x13-in. baking dish
mixing bowl
whisk
rubber spatula or wooden spoon
small saucepan
grill pan or outdoor grill
knife
cutting board
tongs

Ingredients

Bread Pudding

1 package sweet Hawaiian rolls 12-count, torn
1 cup pineapple juice
1 can coconut milk 13.5 oz
½ cup whole milk
½ cup granulated sugar
3 large eggs
1 tablespoon dark rum or 1 teaspoon rum extract
½ teaspoon ground cinnamon
1 cup crushed pineapple drained
½ cup shredded coconut
1 tablespoon butter for greasing the dish
optional: toasted shredded coconut or powdered sugar for garnish

Coconut Rum Butter Sauce

½ cup butter
½ cup brown sugar packed
¼ cup pineapple juice
¼ cup coconut milk
1 tablespoon dark rum or more rum extract

Grilled Pineapple Spears

1 fresh pineapple
vegetable oil for brushing

Instructions

Prep the Bread Pudding

Preheat oven to 350°F.
Grease a 9x13-inch baking dish with butter.
Add torn Hawaiian rolls to the dish.
In a large bowl, whisk eggs and granulated sugar until pale and foamy.
Stir in pineapple juice, coconut milk, whole milk, rum, and cinnamon.
Fold in crushed pineapple and shredded coconut.
Pour mixture evenly over the bread. Press gently to absorb.
Let stand 15 minutes before baking.

Bake

Bake for 50–60 minutes, or until golden and set.

Make the Sauce

In a small saucepan over medium heat, melt butter.
Stir in brown sugar, pineapple juice, coconut milk, and rum.
Simmer 3–5 minutes, stirring occasionally, until thickened.

Grill the Pineapple Spears

Remove pineapple top and skin. Slice into quarters, remove the core, then cut each quarter into spears.
Brush grill pan with vegetable oil and heat over medium-high.
Grill pineapple 2–3 minutes per side, until grill marks appear.

Serve

Drizzle warm sauce over bread pudding.
Serve with whipped cream or vanilla ice cream and grilled pineapple spears.

Notes

🥡 STORAGE

Store leftovers in an airtight container in the refrigerator for up to 4 days.

♨️ REHEATING

Microwave: Heat individual portions on a microwave-safe plate for 45–60 seconds or until warmed through.
Oven: Cover with foil and bake at 300°F for 15–20 minutes or until heated through.
Skillet: Warm slices in a nonstick skillet over medium-low heat with a little butter until heated and lightly crisped on the outside.
Air Fryer: Place a slice in the air fryer at 320°F for 3–5 minutes until warm and slightly crisp.

❄️ FREEZING

Wrap cooled bread pudding tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating. Sauce can be frozen separately or made fresh.

💡 TIPS FOR BEST RESULTS

Let the custard soak into the bread before baking.
For a crisp top, sprinkle coarse sugar or shredded coconut over the batter before baking.
Use a broiler for a quick caramelized top.

🍳 ALTERNATE COOKING METHODS

Air fryer: Bake smaller portions at 320°F for 10–15 minutes.
Oven broiler: Use the broiler for 1–2 minutes for extra caramelization on top.

♻️ LEFTOVERS

Chop and warm leftovers in a skillet with a bit of butter, or use in parfaits with fruit and whipped cream.

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