After making yesterday’s savory bread casserole I still have some leftover bread, so this time i’m gonna make something sweet. Since it’s summer and a tropical flavor seems like a good idea, i decided to bake up some pineapple coconut bread pudding.
1 cup regular milk
1/2 cup coconut milk
1/4 cup yogurt
1 large egg
2 Tbsp brown sugar
1 tsp cinnamon
Leftover bread, cubed
1 cup pineapple, diced
Preheat oven to 350F. Lightly grease 4 ramekins.
In a large bowl, whisk together first 6 ingredients.
Stir in bread & pineapple. Divide evenly into ramekins.
Bake 20-30 minutes until done. Serve warm with ice-cream.
The bread pudding was bursting with tropical flavors: the tangy pineapple with the sweet coconut transports me to a warm tropical beach. You can even jazz this up and turn it into piña colada bread pudding by adding some rum! I blended up some pineapple smoothie which was great as well. This was a perfect sweet ending to a warm summer evening 🙂