Pioneer Woman Pina Colada Bread Pudding Recipe

This golden, custardy Pioneer Woman Pina Colada Bread Pudding Recipe is made with stale French bread, creamy coconut milk, and sweet crushed pineapple, all ready in about 1 hour and 15 minutes. The warm rum sauce soaking into the crisp top layer creates a tropical hero moment that rivals any beachside dessert. I love making this when I need a comfort food fix that feels a little like a vacation.

Why This Classic Works

Bread pudding is the ultimate comfort food because it transforms humble, stale ingredients into something decadent, and this tropical version takes that concept to a new level. By swapping some of the traditional dairy for full-fat coconut milk and adding crushed pineapple directly into the custard, you get a dense, creamy texture that isn’t too heavy but is packed with flavor.

What I learned making this is that the sauce is non-negotiable; while the pudding itself is delicious, the buttery rum glaze poured over the hot surface seeps into every nook and cranny. It creates a sticky, caramelized crust that balances the soft interior perfectly, making it taste like a warm, baked cocktail.

Pioneer Woman Pina Colada Bread Pudding Recipe Ingredients

• 1 loaf (about 1 pound) French bread or brioche, cut into 1-inch cubes (stale is best)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup heavy cream (or half-and-half)
• 1 cup granulated sugar
• 4 large eggs, lightly beaten
• 1 can (20 oz) crushed pineapple, drained (reserve 2 tbsp juice for sauce)
• 1 cup sweetened shredded coconut
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon

For the Rum Sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 2 tablespoons dark rum (or 1 teaspoon rum extract)
• 2 tablespoons reserved pineapple juice

How To Make Pioneer Woman Pina Colada Bread Pudding Recipe

1. Prep the Bread and Pan: Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with butter. Place the cubed French bread into the dish, spreading it out evenly.
2. Mix the Custard: In a large mixing bowl, whisk together the eggs, granulated sugar, coconut milk, heavy cream, vanilla extract, and cinnamon until smooth and well combined.
3. Add Tropical Mix-ins: Stir the drained crushed pineapple and shredded coconut into the custard mixture.
4. Soak the Bread: Pour the custard mixture evenly over the bread cubes. Use a spatula or your hands to gently press the bread down so it absorbs the liquid. Let it sit for 15-20 minutes to ensure the bread is fully saturated.
5. Bake the Pudding: Place the dish in the oven and bake for 45-55 minutes, or until the top is golden brown and the center is set (it should spring back slightly when touched).
6. Make the Rum Sauce: About 10 minutes before the pudding is done, melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, heavy cream, rum, and reserved pineapple juice. Simmer for 3-5 minutes until the sauce slightly thickens.
7. Serve Warm: Remove the pudding from the oven and immediately pour about half of the warm sauce over the top. Serve individual slices with the remaining sauce on the side.

Recipe Tips

• Use Stale Bread: Fresh bread tends to turn to mush when soaked. If your bread is fresh, cut it into cubes and toast them in the oven at 300°F for 10-15 minutes to dry them out first.
• Drain the Pineapple: Make sure you drain the crushed pineapple well before adding it to the custard, otherwise, the extra liquid can prevent the pudding from setting properly.
• Don’t Rush the Soak: Letting the bread sit in the custard for at least 15 minutes is crucial for a soft, uniform texture; if you bake it immediately, you might get dry pockets of bread.
• Check for Doneness: The center should be set but still slightly jiggly; if the top is browning too fast before the center is cooked, tent the dish loosely with foil for the last 15 minutes.

What To Serve With Pina Colada Bread Pudding

This rich dessert pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to cut through the warmth of the rum sauce. For a festive touch, garnish each serving with a maraschino cherry or a slice of fresh lime to enhance the tropical theme.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 30-60 seconds or warm the whole dish in the oven at 350°F covered with foil until heated through; the sauce may need a splash of milk to loosen up again.

FAQs

• Can I make this recipe alcohol-free? Yes, you can substitute the dark rum in the sauce with 1 teaspoon of rum extract or simply use more pineapple juice for a non-alcoholic tropical glaze.
• Can I use fresh pineapple instead of canned? You can use fresh pineapple, but it must be crushed or diced very finely and cooked down with a little sugar first, as raw pineapple contains enzymes that can sometimes interfere with the dairy setting.
• Can I prepare this ahead of time? Absolutely, you can assemble the bread and custard in the baking dish, cover it, and refrigerate it overnight before baking; this actually allows the flavors to meld even better.
• What if I don’t have coconut milk? You can substitute the canned coconut milk with an equal amount of half-and-half or whole milk mixed with a teaspoon of coconut extract, though the texture will be slightly less creamy.
• Is this dish served hot or cold? Bread pudding is best served warm, right out of the oven, so the sauce stays runny and the custard remains soft, but it can also be eaten cold if you prefer a firmer texture.

Nutrition

• Calories: 560 kcal
• Total Fat: 32g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 310mg
• Total Carbohydrate: 62g
• Protein: 8g

Try More Recipes:

• Pioneer Woman Strawberry Rhubarb Upside Down Cake
• Pioneer Woman Peach Cobbler Pound Cake Recipe
• Pioneer Woman Pumpkin Chai Pie Recipe