Tropical Coconut Cream Bread Pudding

The warm vanilla custard seeps into every crevice of soft bread cubes, while toasted coconut and caramelized pineapple create pockets of tropical sweetness throughout. This coconut cream bread pudding transforms day-old bread into a luscious dessert that tastes like a vacation in a baking dish — creamy, rich, and kissed with island flavors that make every bite feel indulgent.

Why You’ll Love This Recipe

• Uses day-old bread you already have sitting on your counter, turning leftovers into luxury
• Make-ahead friendly — assemble the night before and bake when guests arrive
• The coconut milk custard base is richer and more flavorful than traditional cream versions
• Toasted coconut adds a nutty crunch that contrasts beautifully with the custardy interior
• Serves a crowd effortlessly and stays warm and delicious for over an hour after baking

Pro Tips

• Toast your coconut flakes until golden brown before adding them to maximize flavor and prevent sogginess
• Use bread that’s 1-2 days old — fresh bread becomes gummy, while slightly stale bread absorbs the custard perfectly without falling apart
• Let the assembled pudding rest for at least 20 minutes before baking so the bread fully soaks up the coconut custard
• For extra tropical flavor, brush the top with a quick rum glaze (2 tablespoons rum mixed with 3 tablespoons melted butter) right when it comes out of the oven

Tropical Coconut Cream Bread Pudding

Transform day-old bread into tropical paradise! Coconut cream custard soaks into soft cubes with caramelized pineapple and toasted coconut. Make-ahead magic for brunch or crowds. Pin for your next gathering! 🥥🍍

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 8 cups day-old bread cut into 1-inch cubes (brioche or challah works best)
• 1 can 13.5 oz full-fat coconut milk
• 1 cup whole milk
• 4 large eggs room temperature
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut divided
• 1 cup diced fresh pineapple or canned pineapple chunks drained
• 3 tablespoons unsalted butter melted
• 2 tablespoons light brown sugar

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
2. Spread 1/2 cup of the shredded coconut on a baking sheet and toast in the preheating oven for 3-5 minutes until golden brown, watching carefully to prevent burning. Remove and set aside.
3. In a large mixing bowl, whisk together the coconut milk, whole milk, eggs, granulated sugar, vanilla extract, coconut extract, and salt until smooth and well combined.
4. Place the bread cubes in the prepared baking dish. Scatter the pineapple chunks and the remaining 1/2 cup untoasted coconut evenly over the bread.
5. Pour the custard mixture over the bread, pressing down gently with a spatula to ensure all pieces are moistened. Let stand for 20-30 minutes at room temperature, pressing down occasionally.
6. In a small bowl, mix the melted butter with the brown sugar. Drizzle over the top of the pudding and sprinkle with the toasted coconut.
7. Bake for 45-50 minutes until the center is set and the top is golden brown with crispy edges. A knife inserted in the center should come out with just a few moist crumbs.
8. Let cool for 10-15 minutes before serving. The pudding will firm up slightly as it cools and is best served warm.

Frequently Asked Questions

Can I use a different type of bread?

Brioche, challah, or Hawaiian sweet bread work beautifully for their rich texture. Avoid sandwich bread — it’s too soft and will turn mushy. Croissants also make an incredible luxury version.

How do I store leftover bread pudding?

Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. Reheat individual portions in the microwave for 30-45 seconds or warm the whole dish covered in a 300°F oven for 15 minutes.

Can I make this without pineapple?

Absolutely. Replace the pineapple with diced mango, sliced bananas added in the last 10 minutes of baking, or simply double the toasted coconut for pure coconut flavor.

Why is my bread pudding watery?

This happens when the custard-to-bread ratio is off or it hasn’t baked long enough. Make sure your bread cubes are packed somewhat firmly in the dish, and bake until the center reaches 170°F and no liquid pools when you press the top gently.

Storage & Serving

Store covered in the refrigerator for up to 4 days or freeze individual portions wrapped tightly in plastic wrap and foil for up to 2 months. Serve warm topped with a drizzle of sweetened condensed coconut milk, a scoop of vanilla ice cream, or fresh whipped cream and extra toasted coconut. It’s perfect for brunch buffets, potlucks, or as a comforting weeknight dessert that feels special.

This tropical twist on a classic comfort dessert will transport your taste buds straight to paradise — give it a try this weekend.