Coconut Bread Pudding with Pineapples
Before I get started baking apple pies and other heartier dishes, I made coconut bread pudding last week in the hopes of making summer last a little bit longer at home. This dish is definitely an ideal end-of-summer treat, easy to make and relatively healthy for everyone to indulge in. So I am sharing the recipe here so that you can try it at home before we hit fall-like temperatures. Enjoy!
Serves eight people
1/2 cup sweetened shredded coconut
1 (20 ounce) can pineapple chunks in juice, drained
3 large eggs
2 large egg whites
1/2 cup sugar
1 teaspoon salt
2 1/2 cups of low-fat milk
1 cup light coconut milk
1 teaspoon vanilla extract
5 cups French baguette, cut/sliced into 3/4 inch quarters
2 ounces of semisweet chocolate morsels
2 teaspoons cocoa powder
1 – Preheat the broiler. Place the coconut in a baking pan and broil about five inches from the heat for one minute until lightly browned. Transfer the coconut to a plate to cool. Then, place the pineapple chunks in the baking pan in a single layer and broil for about two to three minutes. Take the chunks out and transfer to a plate to cool.
2 – Lower the oven temperature to 350 degrees F. In a large bowl, beat the eggs, egg whites, sugar and salt until combined. Blend in two cups of milk, coconut milk, and vanilla. Stir in bread cubes and let sit for 10 minutes. Add toasted coconut and pineapple; pour into a 7 x 11 inch glass baking dish. Bake until the pudding is puffed and lightly browned, about 40 to 50 minutes. Let cool slightly.
3 – While baking the pudding, mix in a one-cup glass pyrex the remaining 1/2 cup of milk, the chocolate, and cocoa. Microwave for 45 seconds, then stir until well blended. Drizzle the chocolate sauce over the pudding and serve.