Pineapple Coconut Bread Pudding

Gas Oven: Temp - 325℉                     Time - 60 - 65 MInutes

Convection Oven:  Temp - 300℉        Time - 20 - 40 minutes 

Cool Time: 1 hour

Equipment Needed: 

Large Bowl

Container for storage 

Whisk / Fork / mixer 

Ingredients : 

1 lb Vanilla Cake 

8 oz milk 

10 oz Heavy Cream  

3 Whole Eggs

5 1/4 oz Sugar 

7 oz can pineapple chunks

1 tbsp  Vanilla Extract

1/4  tsp. Coconut Extract

1/8 Cup Shredded Coconut 

1/8 cup shredded coconut for topping before baking

 If you have a little extra liquid simply add in more cake to absorb the liquid 

Pineapple Coconut Bread Pudding Prepping Procedures:                                                                          

1. Mix pineapple and milk together 
2. Combine all liquids, sugar and eggs into a bowl and whip together 
3. Once combined, pour over cake pieces and mix 
4. Cover, label and refrigerate overnight 

Filling Procedures:

1. Fill bread puddings to the VERY top  ( it may sink after baking)
2. This can be made into muffins or in a cake / bread pan for slicing 
3. Add 1 tbsp of Coconut to the top of each muffin before baking to make sure it gets toasted. Be careful they do not burn or undercook

Topping Recipe Glaze  (After Bake):

1 cup powder sugar

1/2 tsp vanilla

2-3 tablespoons milk or water

Mix together until you reach desired consistency, add more liquid for a softer frosting

Alternatives

Strawberry White Chocolate Coconut Cake Pudding Prepping Procedures:                                                                          

1. Sub strawberries for pineapple and puree with milk in blender 
2. Add in white chocolate chips into batter 
3. Enjoy and be happy : )