Piña Colada Pineapple Raisin Bread Pudding
This tropical-inspired Piña Colada Pineapple Raisin Bread Pudding combines sweet pineapple, coconut, and golden raisins in a creamy custard base for the ultimate comfort dessert.
Love coconut? You might also enjoy Coconut Cornflake Cookies, Almond Joy Chocolate Thumbprint Cookies, or Amalgamation Cake.
Recipe at a glance
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Ingredients you will need
Bread pudding is a classic dessert made from cubed bread soaked in a creamy custard of milk, eggs, sugar, and spices. This version gives it a tropical twist by adding pineapple, coconut, and piña colada mix, creating the perfect balance of rich and fruity for a truly comforting dessert. To make this raisin pineapple bread pudding recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- French Bread – Day-old bread cut into 1-inch cubes is ideal for soaking up the custard without getting mushy.
- Heavy Cream or Whole Milk – Provides richness and a smooth, custard-like texture.
- Crushed Pineapple – Adds juicy sweetness and a tropical punch to every bite.
- Sweetened Flaked Coconut – Infuses island flavor and a bit of chewiness.
- Golden Raisins – Mild and slightly tangy, they balance the sweetness and add depth.
- Chopped Pecans – Provide a buttery crunch that complements the creamy pudding.
- Piña Colada Mix – Adds that signature tropical flavor with hints of pineapple and coconut.
- Butter, White Sugar, Large Eggs, Vanilla, and Spices – Combine to create a rich, aromatic custard base.
If you love bread pudding, you might also like White Chocolate Cranberry Bread Pudding.
Why you shouldn’t use fresh bread for bread pudding
Fresh bread is too soft and full of moisture, which prevents it from soaking up the custard properly. When you use freshly baked or very soft bread, it tends to fall apart and turn mushy, giving you a soggy pudding instead of that perfect balance of creamy and custardy inside with a lightly crisp top.
Day-old or slightly stale bread works best because it’s drier—it absorbs the custard mixture like a sponge without disintegrating. If you only have fresh bread, you can fix it by:
- Toasting it: Cut the loaf into cubes and bake at 300°F for 10–15 minutes to dry it out.
- Letting it sit: Leave the cubed bread uncovered on the counter for several hours or overnight to firm up.
Using properly dried bread ensures your pudding holds its shape and gives you that luxurious, velvety texture everyone loves.
Substitutions and Variations
- Bread – Try brioche, challah bread, or croissants for a richer pudding.
- Pecans – Swap with walnuts, macadamia nuts or almonds.
- Add-ins – Stir in dried mango, coconut chips, or white chocolate chips for extra indulgence.
- Raisins – substitute dried cranberries, chopped dates, or diced dried pineapple for a fun twist.
How to make Pina Colada Pineapple Raisin Bread Pudding
Step 1: In a large bowl, whisk together the heavy cream (or milk), crushed pineapple, melted butter, coconut, pecans, raisins, piña colada mix, vanilla, nutmeg, cinnamon, sugar, and eggs until well combined. The milk mixture should be thick and creamy, not soupy.
Step 2: Fold the cubed French bread into the rich custard mixture, gently stirring until all the pieces are well coated. Cover and refrigerate for at least 2 hours (or overnight) to let the bread soak up the custard.
Step 3: Preheat oven to 350°F (175°C). Pour the bread mixture into 9×12-inch casserole dish greased with cooking spray (or spoon into greased muffin pans or ramekins for individual servings). Bake for about 1 hour, or until the top is golden brown and the center is set.
Pro tip: Spoon warm bread pudding onto plates and drizzle with this rum sauce for bread pudding. Top with homemade whipped cream or a scoop of ice cream, if desired.
Storage, freezing and reheating instructions
Storage. Let the bread pudding cool completely. Cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4–5 days. Store the rum sauce separately in a sealed jar or container in the fridge.
Freezing. Wrap individual portions (or the whole pudding) tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: Warm in a 325°F oven for about 15–20 minutes, covered with foil to prevent drying.
- Microwave: Heat individual portions on medium power for 30–45 seconds or until warm.
- Rum Sauce: Reheat gently on the stovetop or in the microwave, stirring frequently until smooth.
Pro tip: Add a splash of cream or milk before reheating to keep the pudding soft and moist.
Pineapple Raisin Bread Pudding FAQ’s
Yes! Prepare the pudding mixture and refrigerate overnight. Bake it the next day for best flavor and texture.
Yes — whole milk works perfectly if you want a lighter custard.
This can happen if the bread is too fresh or the custard ratio is too high. Use day-old bread and make sure the mixture isn’t overly soupy before baking.
Yes, but make sure to finely chop it and drain any excess juice so the custard doesn’t become watery.
Yes — letting it sit for a few hours (or overnight) allows the bread to absorb the custard fully, giving you that soft, rich texture.
Yes! Baking in ramekins is a fun and elegant way to serve this dessert. Grease each ramekin well and fill them about three-fourths full with the pudding mixture. Bake at 350°F (175°C) for 30–35 minutes, or until the tops are golden and the centers are just set. Let them cool slightly before serving — they’re perfect topped with a little whipped cream or ice cream right in the dish.
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Piña Colada Pineapple Raisin Bread Pudding
Ingredients
Bread Pudding:
- 4 cups heavy cream
- 1-½ cups crushed pineapple drained
- ½ cup of unsalted butter melted
- ¾ cups sweetened flaked coconut
- 1-½ cups chopped pecans
- ½ cup golden raisins
- 2 cups piña colada mix
- 2 tablespoons vanilla extract
- 2 teaspoons nutmeg
- 2 tablespoons cinnamon
- 2 cups of sugar
- 3 eggs lightly beaten
- 1 loaf of day-old French bread cubed (about 6-8 cups loosely packed)
Instructions
For the bread pudding:
- In a large bowl, whisk together the heavy cream, crushed pineapple, melted butter, coconut, pecans, golden raisins, piña colada mix, vanilla, nutmeg, cinnamon, sugar, and eggs until everything is well blended. The mixture should be thick and creamy—not runny.
- Gently fold the cubed French bread into the custard mixture until all pieces are evenly coated. The bread should be fully moistened but not floating in liquid.
- Cover and refrigerate for at least 2 hours (or overnight).
- Preheat your oven to 350°F (175°C). Lightly grease a 9×12-inch baking dish, then pour in the soaked bread mixture. Smooth out the top.
- Bake for about 1 hour, or until the top is golden brown and the center is just set.
- Serve warm straight from the oven. It’s delicious on its own or topped with whipped cream, vanilla ice cream, or a rum sauce.
Video
Notes
- Let the bread soak for at least 2 hours (or overnight) for the best texture.
- Bake until golden brown and slightly crisp on top — the inside should be soft and custardy.
- Serve warm with rum sauce, ice cream, or whipped cream for the full tropical experience.
What a lovely idea for a warm dessert, bread pudding is so comforting and then with Caribbean flavors, I bet it is delightful. I want a bowl of this please =)
Wow, this is a genius idea. I love all the flavors. It’s incredible what you can come up with if a frozen can stares at ya from the freezer 🙂 I love the story of the bread pudding too! I’d love to make this recipe soon!
Anything with coconut will be a winner in my house. Great work!
The best recipes are born from a long, forgotten ingredient! I love what you did with the pina colada mix! Genius. Truthfully, I probably would have just added the rum and taken the easy way out -but this pudding looks phenomenal! Bravo my friend.
I love your twist on bread pudding here. This looks absolutely delicious! What a wonderful dessert…bread pudding is a main staple in my house during the holiday season. Going to have to try this!