Make This Sweet Pineapple Coconut Bread Pudding for Brunch

Brunch is the magic meal that allows you to enjoy breakfast a little later, with a bit more flair, of course! It's so perfect for lazy weekends, wherein we get to slow down and sip on some coffee or chai and treat ourselves to something special. But it's not brunch without a sweet twist to make it truly memorable, right? Here's the tropical delight of pineapple coconut bread pudding! Its taste is tropical, as well as its warm, comforting sweetness-which is one of the best ways to add some sunshine to the taste of your Brunch table.

This pineapple coconut bread pudding is the ultimate blend between the richness and warmth of the classic bread pudding and the zing, freshness, and juiciness of pineapple and coconut. It puts quite a face to it when saying it's a warm, cozy hug but tastes like a beach vacation! It's ready in just a few minutes, a crowd-pleaser that doesn't need hours of work. Perfect for relaxed family or friends' brunch.

Here’s a recipe that combines some simple ingredients to create a pudding that is indulgent and refreshing. With some tips on how to prepare the perfect bread pudding, don't you worry. Are you ready for a bit of excitement to make your brunch more exciting? Let's get started!  

Ingredients:

• 4 cups day-old bread (like white or brioche) cut up into cubes
• 1 ½ coconut milk
• 1 cup pineapple crushed (you can also use canned)
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup shredded coconut (sweetened or unsweetened)
• 1 tsp vanilla extract
• ½ tsp cinnamon powder
• A pinch of salt
• Butter or non-stick spray (for greasing the baking dish)

Method:

Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease a baking dish approximately 8x8 inches using butter or non-stick spray.

Arrange the bread: Spread the cubed bread evenly in the prepared baking dish. If your bread is too fresh, lightly toast it in the oven for about 5 minutes before using it in the recipe.

Mix wet ingredients: In a bowl, whisk together coconut milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.

Add Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut into the milk mixture. The pineapple needs to be squeezed properly to minimize extra moisture.

Pour and Soak: Pour the mixture over the bread cubes ensuring each piece is well soaked. Use a spatula to lightly press down to let the liquid seep into the bread.

Bake: Put the dish in the oven and bake for about 40-45 min or till it is set and the top is golden. The center must be firm but lightly wobbly.

Cool and Serve: Let it cool for 10 minutes. Serve warm or at room temperature. You can even drizzle it with coconut cream or a scoop of vanilla ice cream to enjoy!

Tips for Perfection

Use Old Bread: Use a bread that is slightly stale, not fresh. Fresh bread will become mushy really quickly; day-old bread soaks perfectly into the custard without becoming soggy. If you only have fresh bread, toast it in the oven a bit until it stiffens.

Drain the Pineapple Well: Pineapple is juicy, that's great for flavor but can make the pudding too watery. So be sure to drain the canned pineapple well before adding it into the mixture. Fresh pineapple may be used to get more flavor, but dice this pineapple very finely and drain it as well.

Additional Creaminess: Coconut milk is rich, tropical, and adds moisture to the pudding. If you don't have coconut milk, you can use regular milk, but that added depth of flavor goes so well with the pineapple.

Add texture with Shredded Coconut: Shredded coconut gives a great texture to every bite aside from the coconut taste. In case you like a bit of crunch, sprinkle a little bit of excess shredded coconut at the top before baking.

Sweeten the Pudding: This is according to your preference for how sweet you would want the pudding, depending on how sweet you may want it and the sweetness of the pineapple. Start with ¾ cup and add more sugar if you have a sweet tooth.

Do not overmix: Pour the custard over the bread cubes and just gently press down on the bread to soak up some of the custard. Overmixing will likely leave you with overly thick and soggy pudding.

Finishing Touch: If you want to get out all the pomp from brunch, top the pudding with a dollop of whipped cream, caramel sauce, toasted coconut, or chopped nuts.  

So, go ahead, gather your ingredients, play your feel-good music, and get set to bake something that's comforting and delicious. Well, just a few simple steps stand between you and whipping up a sure-to-impress brunch for you and your guests that'll make your day a bit sweeter.