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If you bake a lot of bread, you're sure to have some that's starting to go stale (or has already gotten there). Bread pudding is a great use for leftover bread; this version brings a whiff of the tropics to the table.

At a glance

Prep
Bake
Total
Yield
12 generous servings

Ingredients

Choose your measure:

  • 5 large eggs
  • 4 cups milk: skim, 1%, 2% or whole
  • 3/4 cup dried pineapple, finely diced
  • 1/2 cup unsweetened shredded coconut, plus 1/4 cup for topping
  • 2 teaspoons vanilla extract
  • 2 tablespoons rum, optional
  • 3/4 to 1 cup sugar (use the larger amount for a sweeter pudding)
  • 1/4 teaspoon salt
  • about 6 to 8 cups bread cubes, 3/4" dice

Instructions

  1. Preheat your oven to 300°F. Butter a shallow 2-quart casserole dish.
  2. In a large mixing bowl, beat the eggs with the milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
  3. Mix in the bread cubes.
  4. Spoon the mixture into the buttered casserole dish, and top with the remaining 1/4 cup coconut.
  5. Bake the bread pudding for 1 hour. The middle will feel set but still soft.
  6. Store, covered, for up to 5 days in the fridge.