Pineapple-Coconut Bread Pudding

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1
tablespoon butter, softened
8
eggs
2
cans (13.5 oz each) coconut milk (not cream of coconut)
1
1/2 cups flaked coconut
1
cup chopped dried pineapple
3/4 cup sugar
2
tablespoons vanilla
1/4 teaspoon salt
1
loaf (1 lb) French bread, cut into 1-inch cubes
1
can (8 oz) unsweetened crushed pineapple in juice, drained, juice reserved
1
tablespoon cornstarch
1
tablespoon honey
2
tablespoons dark rum or 2 teaspoons rum extract
1/4 cup butter, cubed
Toasted coconut, if desired

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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