Ingredients
6 cups brioche bread, cubed
1 cup fresh or canned pineapple, diced
1/2 cup shredded sweetened coconut
1 can (13.5 oz) full-fat coconut milk
3 large eggs
1/2 cup brown sugar, packed
3 tablespoons dark rum
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish with butter or coconut oil.
Step 2: In a large mixing bowl, combine the cubed brioche bread, diced pineapple, and half of the shredded coconut.
Step 3: In a separate bowl, whisk together the coconut milk, eggs, brown sugar, dark rum, vanilla, nutmeg, and salt until smooth.
Step 4: Pour the liquid mixture over the bread and fruit, pressing down gently with a spatula to ensure every piece is submerged.
Step 5: Let the mixture sit for at least 20 minutes (or refrigerate overnight) to allow the bread to soak up the custard.
Step 6: Sprinkle the remaining shredded coconut on top and bake for 40-45 minutes until the center is set and the top is golden brown.
Step 7: Remove from the oven and let cool for 10 minutes before serving warm.
Notes
For a non-alcoholic version, replace the rum with 1 teaspoon of rum extract and 2 tablespoons of pineapple juice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sweet Breakfasts
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: coconut pineapple rum pudding, tropical breakfast, rum bread pudding, coconut milk recipe, sweet breakfast casserole
