Piña Colada Pineapple Raisin Bread Pudding

Pan of pina colada pineapple raisin bread pudding with a slice removed.

5 from 6 votes

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.

Course Desserts

Cuisine American

Prep Time 2

Cook Time 1

Total Time 3

Servings people

Calories 430kcal

Author Lisa Bynum

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 9x12-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.

Nutrition