Celebrate National Bread Pudding Day with Disney and Their Two New Recipes
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. 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.
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.