Pina Colada Bread Pudding

🍍🥥 Pina Colada Bread Pudding — A Tropical Hug in Dessert Form

If desserts could sing karaoke, this one would be belting out “If you like Pina Coladas…” at the top of its lungs.

 

 

Some desserts are comforting. Some desserts are fun. But Pina Colada Bread Pudding? She’s both. It’s the cozy, custardy goodness of classic bread pudding dressed up in a Hawaiian shirt and flip‑flops. Think creamy coconut milk, juicy pineapple, sweet maraschino cherries, and a drizzle of vanilla sauce that ties it all together.

It’s tropical, it’s nostalgic, and it’s the kind of dessert that makes you feel like you’re on vacation — even if you’re just sitting at your kitchen table in sweatpants.

💬 Reader prompt: Are you team “bread pudding is breakfast” or team “bread pudding is strictly dessert”?

My husband absolutely loves bread pudding! After all these years of being married, I found out that there are so many variations to this dish! If you aren’t a bread pudding fan, this one will change your mind!

If you haven’t ever had it before, it very similar to a French toast casserole that you make ahead for Christmas breakfast! You throw everything into one pan, bake it, and there you go, you have one amazing dessert-breakfast!

 

Pina Colada Bread Pudding

🥕 Nutritional Facts & Fun

• Coconut Milk: Creamy texture + healthy fats.
• Pineapple: Vitamin C + tropical sweetness.
• Eggs: Protein + structure.
• Bread: Carbs = comfort.
• Cherries: Fun pops of color + nostalgia.

💬 Reader prompt: Do you secretly love maraschino cherries, or do you pick them out?

👩‍🍳 Cooking Tips for Bread Pudding Success

• Use Stale Bread: Fresh bread gets mushy — stale bread soaks up custard like a champ.
• Drain Pineapple Well: Too much liquid = soggy pudding.
• Custard Hack: Let bread soak for 10 minutes before baking.
• Golden Top: Sprinkle extra shredded coconut on top before baking for a toasty finish.
• Serve Warm: Bread pudding is best when cozy and gooey.

🔄 Recipe Variations

• Boozy Twist: Add a splash of rum to the custard for true piña colada vibes.
• Nutty Crunch: Sprinkle macadamia nuts or almonds on top.
• Chocolate Lovers: Add white chocolate chips for creamy sweetness.
• Tropical Mix: Toss in mango or papaya chunks.
• Mini Servings: Bake in ramekins for individual puddings.

💬 Reader prompt: Which version would your family devour first — boozy, nutty, or chocolatey?

🧒 Kid Tips

• Let kids tear the bread into cubes (messy but fun).
• Keep cherries optional if your kids aren’t fans.
• Serve with a scoop of vanilla ice cream for extra smiles.
• Make mini muffin‑tin versions for kid‑sized treats.

🛒 Grocery Hacks

• Bread Saver: Use day‑old bakery bread — often discounted.
• Coconut Milk Tip: Shake the can before opening for even texture.
• Cherry Shortcut: Buy pre‑diced maraschino cherries to save time.
• Bulk Buy: Shredded coconut keeps well in the freezer.

🎯 Reader Challenge

This weekend, I challenge you to bake Pina Colada Bread Pudding and share it with someone who needs a little sunshine. Bonus points if you try one of the variations! Post your creation with #LouLouGirlsBreadPudding so we can all drool together and swap ideas.

🥪 Leftover Remix

• Breakfast Bake: Warm leftovers and top with Greek yogurt.
• Bread Pudding French Toast: Slice, dip in egg, and pan‑fry.
• Milkshake Magic: Blend a slice with vanilla ice cream and milk.
• Cake Trifle: Layer cubes with whipped cream and fruit.

💬 Reader prompt: Would you dare blend bread pudding into a milkshake, or is that dessert overload?

 

 

Pina Colada Bread Pudding

Print

Ingredients

• 1 lb loaf french , brioche or challah bread, stale and cut into about 1" squares
• 1 cup coconut milk
• 2 cups milk
• 5 eggs
• 1 cup crushed pineapple , drained
• 1 small bottle diced maraschino cherries
• 1/2 cup shredded coconut
• Vanilla Sauce:
• 1 1/2 Tbsp butter
• 1 cup coconut milk
• 1 1/2 Tbsp cornstarch
• 1/4 cup sugar
• 3 tsps vanilla

Instructions

1. Preheat oven to 350.

2. Place your bread into large bowl and set aside.

3. In another large bowl mix together your coconut milk, milk, eggs, pineapple, cherries and coconut and whisk until combined.

4. Pour your milk mixture over your bread and stir to coat, let sit for about 10 minutes.

5. In greased baking dish spread your bread pudding mixture and smooth out top, cover with tinfoil and bake for about an hour or until center is set.

6. Let cool slightly.

7. Meanwhile to make your vanilla sauce in saucepan on medium high melt your butter and stir in your milk.

8. In small bowl whisk together your sugar and cornstarch and add to your milk mixture and reduce heat slightly and stir until your sauce begins to thicken.

9. Once thick add in your vanilla and stir to combine.

10. Pour over your bread pudding and serve.

11. Add additional sauce over individually cut slices if desired.

🔢 Calorie Count (Per Serving, Based on 12 Servings)

• Calories: ~310
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbs: 42g
• Fiber: 2g
• Sugars: 28g
• Protein: 7g

💡 Note: Calories vary depending on bread choice (brioche = richer, French bread = lighter).

💭 Final Thoughts

This Pina Colada Bread Pudding is proof that comfort food can also be fun. With creamy coconut, juicy pineapple, and a drizzle of vanilla sauce, it’s the kind of dessert that makes you feel like you’re on vacation — without leaving your kitchen.

It’s also endlessly adaptable. You can keep it classic, go tropical, or even turn it into breakfast. And because it’s so easy, it’s perfect for holidays, potlucks, or cozy Sunday baking.

Here’s the thing about bread pudding — it’s never just dessert. It’s a hug in a baking dish. It’s the smell of custard and coconut filling your kitchen, the sight of golden bread cubes puffing up in the oven, and the sound of happy chatter as everyone digs in.

And this piña colada version? It’s a little extra special. It’s playful, it’s tropical, and it’s guaranteed to make you the star of any table. It’s the kind of dessert that makes people pause mid‑bite and say, “Wait, what IS this magic?”

But here’s what I love most: it’s a recipe that invites creativity. You can swap breads, add fruits, drizzle sauces, or sneak in a splash of rum. It’s forgiving, flexible, and fun — just like the best kind of kitchen adventures.

So here’s my challenge to you: bake it, share it, and tell me your twist. Did you go boozy with rum? Did you sneak in mango? Did you eat a slice straight from the pan before anyone else got a chance? (No judgment — I’ve been there.) Snap a pic, post it, and tag it so we can all drool together.

💬 Reader prompt: Should we do a “Tropical Dessert Series” next? I’m dreaming up coconut cream pie, mango cheesecake bars, and maybe even a pineapple upside‑down trifle.

Until then, may your bread be golden, your pineapple sweet, your coconut creamy, and your kitchen full of laughter, love, and second helpings. Because at the end of the day, food isn’t just about filling our bellies — it’s about filling our lives with joy, connection, and a little bit of sparkle. And this bread pudding? It’s ready to do all three.

Did you try our Pina Colada Bread Pudding recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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