Coconut Bread Pudding with Pineapple Compote
A dairy-free twist on a classic comfort food. Coconut milk and oil create a rich, moist bread pudding, while a vibrant pineapple compote adds a touch of tropical sweetness.
Ingredients
- 8 cups Stale Bread
- 2 cans Coconut Milk
- 1/4 cup Coconut Oil
- 4 large Eggs
- 1/2 cup Brown Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 medium Fresh Pineapple
- 1/4 cup Granulated Sugar
- 1 tbsp Lime Juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C. Grease a 22.86 × 33.02 cm baking dish.
- 2Cut the bread into 2.54 cm cubes and place in a large bowl.
- 3In a separate bowl, whisk together coconut milk, coconut oil, eggs, brown sugar, vanilla extract, cinnamon, and nutmeg.
- 4Pour the mixture over the bread cubes and gently toss to coat. Let it sit for 15-20 minutes to allow the bread to absorb the liquid.
- 5Pour the bread mixture into the prepared baking dish.
- 6Bake for 40-45 minutes, or until the pudding is set and golden brown.
- 7While the bread pudding is baking, prepare the pineapple compote. Peel, core, and dice the pineapple.
- 8In a saucepan, combine the diced pineapple, granulated sugar, and lime juice.
- 9Cook over medium heat, stirring occasionally, until the pineapple is tender and the sauce has thickened, about 10-15 minutes.
- 10Let the bread pudding cool slightly before serving. Serve warm with pineapple compote on top.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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