Happy National Bread Pudding Day! Bread pudding combines my two favorite courses – bread and dessert. Since I love anything with coconut, the Coconut-Pineapple Bread Pudding from Sebastian’s Bistro at Walt Disney World Resort is the perfect way to celebrate National Bread Pudding Day!
Our talented culinary team at Disney’s Caribbean Beach Resort was kind enough to share two variations of their popular Coconut-Pineapple Bread Pudding – the traditional recipe and a delicious plant-based version. After testing both recipes, I couldn’t choose a favorite – so today we’re sharing both recipes.
Both bread pudding recipes are served with vanilla ice cream and a homemade caramel sauce for the perfect balance of salty and sweet! Remember to mix up the bread pudding early so the bread has enough time to soak up all the delicious custard.
All this talk of bread pudding is making me hungry. Let’s get to the recipes!
Coconut-Pineapple Bread Pudding Recipe
Sebastian’s Bistro
Disney’s Caribbean Beach Resort
Serves 12
Pineapple Topping Ingredients
1/2 cup apricot jelly
1 (20 ounce) can crushed pineapple, drained
1 cup shredded coconut
Caramel Sauce Ingredients
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
Coconut-Pineapple Bread Pudding Ingredients
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
Pineapple Topping
Toppings
Vanilla ice cream
Pineapple Topping Instructions
- Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined.
- Cover and refrigerate until ready to use.
Caramel Sauce Instructions:
- 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 Instructions:
- 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.
Plant-Based Coconut-Pineapple Bread Pudding Recipe
Sebastian’s Bistro
Disney’s Caribbean Beach Resort
Serves 12
Pineapple Topping Ingredients
1/2 cup apricot jelly
1 (20 ounce) can crushed pineapple, drained
1 cup shredded coconut
Plant-Based Caramel Sauce Ingredients
2 tablespoons light corn syrup
1 cup sugar
2/3 cup coconut milk
1/2 teaspoon vanilla extract
Plant-Based Coconut Pineapple Bread Pudding Recipe
4 cups coconut milk
1 1/3 cup plant-based liquid egg substitute
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 cups sugar
2 (1 pound) loaves plant-based sourdough, cut into 1-inch cubes
1 (8 ounce) can crushed pineapple, drained
1/2 cup diced dried apricots
1/2 cup shredded coconut
Pineapple Topping
Topping
Plant-based vanilla ice cream
Pineapple Topping Instructions
- Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined.
- Cover and refrigerate until ready to use.
Plant-Based Caramel Sauce Instructions
- 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 coconut milk and vanilla, stirring to combine. Cook until caramel reaches 225°F. Pour into medium bowl.
- Refrigerate up to 2 days. Warm before serving.
Plant-Based Coconut-Pineapple Bread Pudding Instructions
- Whisk coconut milk, liquid egg substitute, cornstarch, and vanilla extract together. Add sugar and whisk until dissolved.
- Add plant-based sourdough, crushed pineapple, dried apricots, and coconut. Stir until fully submerged in liquid.
- Cover and refrigerate overnight.
- Preheat oven to 325°F. Grease a 9×13-inch baking pan with non-stick cooking spray.
- 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.
- 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 Plant-based Coconut-Pineapple Bread Pudding to desired size. Top with plant-based vanilla ice cream and warm Caramel Sauce.
Chef Mickey’s Tip: Get the whole family involved with this recipe! Kids can help measure ingredients, whisk the Pineapple Topping, and stir ingredients for Coconut-Pineapple Bread Pudding.
Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.
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