Pineapple, Coconut, Raisins and Raisin Bread. Very easy to prepare. Fruity and Delicious!
Here is what we will need:
Tropical Bread Pudding
Tropical Bread Pudding is soft, moist, and loaded with Tropical Fruit flavors. It’s easy to make and is the perfect use for day-old bread.
1 package Cinnamon Raisin Bread
1 can (8 ounces) pineapple tidbits, drained and juice reserved
1/4 cup raisins
1 cup of coconut
1 tbsp of Vanilla Extract
1 tbsp of Almond Extract
1 tbsp of Butter Extract
1/4 tbsp Cinnamon
1/4 tbsp Nutmeg
2 cups heavy cream/milk
1 tsp cornstarch mixed with milk
1 can (14 ounces) evaporated milk
3 eggs
2 cups sugar (1 brown and 1 white)
1 stick of melted butter
Icing/Sauce
1 tsp Vanilla Extract
3 tbsp Milk
dash of salt
1/4 cup powdered sugar
1/4 cup pineapple juice (reserved from can of pineapples)(Optional)
1/3 tsp nutmeg (optional)
1/3 tsp cinnamon (optional)
Instructions
In a large bowl, combine bread cubes, pineapple chunks, and raisins. Transfer to a lightly greased 9″ x 11″ baking dish.
In a bowl, combine heavy cream, evaporated milk, eggs, sugar, and melted butter. Whisk until well-blended.
Pour liquid mixture over bread mixture. Gently toss to moisten bread.
Cover baking dish with foil and refrigerate for one to two hours or up to overnight.
Remove cover and sprinkle coconut flakes on top of bread mixture.
Bake in a 350 F oven for about 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. If the top is browning before pudding is set, cover loosely with foil.
Remove from heat and allow to slightly cool.
Drizzle sauce over pudding and cut into squares. Serve warm or cold.
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