Coconut-Pineapple Bread Pudding Recipe flFrom Disney

Disney

There are so many tasty dishes to try at the  Disney World Resorts. It's fun to discover new sweets and treats each trip. But, with so many to try, it's hard to choose which ones to eat and which to skip until next time. Luckily, Disney has shared the recipes for many of these delicious delights over the years so that we can make them at home. This recipe for Coconut-Pineapple Bread Pudding is from Sebastian’s Bistro at Caribbean Beach Resort. 

Coconut-Pineapple Bread Pudding Recipe 

Serves 12 

Pineapple Topping

1/2 cup apricot jelly 

1 (20 ounce) can crushed pineapple, drained 

1 cup shredded coconut 

Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined. Cover and refrigerate until ready to use. 

Caramel Sauce 

2 tablespoons light corn syrup 

1 cup sugar 

2/3 cup heavy cream 

1/2 teaspoon vanilla extract 

1/4 cup unsalted butter 

3/4 teaspoon coarse salt 

Heat corn syrup in a medium saucepan over medium low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time. Stir until sugar is melted before adding each additional 1/4 cup.  

Cook sugar stirring occasionally, for 10 minutes, until amber in color.

Slowly add cream and vanilla, stirring to combine. Cook, stirring constantly, until caramel reaches 225°F. Pour into medium bowl.

Cut butter into cubes and whisk into caramel until combined.

Refrigerate up to 2 days. Warm before serving.

Coconut-Pineapple Bread Pudding

2 1/2 cups heavy cream 

7 eggs 

2 1/2 cups whole milk 

1 tablespoon vanilla paste 

1 tablespoon coconut extract 

1 1/2 cups sugar 

1 (1 pound) loaf challah, cut into 1-inch cubes 

1 (1 pound) loaf sourdough, cut into 1-inch cubes 

1 (8 ounce) can crushed pineapple, drained 

1 cup shredded coconut 

Whisk heavy cream, eggs, milk, vanilla paste, and coconut extract in large mixing bowl. Add sugar and whisk until dissolved. Add bread and stir until fully submerged in liquid. Cover and refrigerate overnight.

Preheat oven to 325°F. Grease a 9×13-inch baking pan with butter. Add drained crushed pineapple to bottom of pan and evenly sprinkle shredded coconut on top. Pour soaked bread mixture on top and gently press down to spread evenly.

Cover pan with foil and bake for 45 minutes, until center of bread pudding reaches 165°F. Remove from oven. Increase heat to 350°F. Evenly spread Pineapple Topping on top of bread pudding. Bake uncovered for 10 minutes, until topping begins to brown.

Cool for 15 minutes.

To Serve:

Cut cooled Coconut-Pineapple Bread Pudding to desired size. Top with vanilla ice cream and warm Caramel Sauce.