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Pineapple Coconut Bread Pudding
Rachel Kim

Pineapple Coconut Bread Pudding

Pineapple keeps this bread pudding bright while toasted coconut makes the top feel deliberate, not like leftover bread rescue. The canned fruit must be drained or the custard won't set. Press the cubes down once, then let the oven build a soft middle and crisp, browned peaks.
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Prep Time 12 minutes
Cook Time 50 minutes
Total Time 1 hour 2 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 12 oz day-old brioche cut into 1-inch cubes
  • 1 can 20 oz pineapple tidbits, drained
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 3/4 cup sweetened shredded coconut

Method
 

  1. Heat the oven to 350°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Scatter the brioche cubes and drained pineapple evenly in the dish.
  3. Whisk the eggs, milk, sugar, vanilla and salt in a large measuring cup and pour the custard over the bread.
  4. Press the bread beneath the custard, let it stand for 10 minutes and scatter the coconut over the top.
  5. Bake uncovered for 45 to 50 minutes, until the center reaches 160°F, looks set and the coconut is toasted brown at the tips.
  6. Rest for 15 minutes before serving so the custard firms around the fruit.