Best 6 Island Bread Pudding Recipes

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Island Bread Pudding: A Tropical Delight

Indulge in the tantalizing flavors of the Caribbean with our delightful Island Bread Pudding recipe. This tropical bread pudding is a harmonious blend of rich, sweet, and exotic ingredients, creating a dessert that will transport your taste buds to a blissful island paradise. Discover the perfect balance of soft, pillowy bread, creamy coconut milk, aromatic spices, and a medley of tropical fruits.

This recipe offers three enticing variations to cater to diverse preferences. The Classic Island Bread Pudding boasts a symphony of tropical fruits, such as pineapple, mango, and papaya, enveloped in a velvety custard made with coconut milk and warm spices. Alternatively, the Chocolate Island Bread Pudding tantalizes with rich chocolate ganache and a hint of espresso, while the Rum Raisin Island Bread Pudding adds a touch of sophistication with its generous helping of rum-soaked raisins and a subtle hint of cinnamon.

Each variation of Island Bread Pudding promises a unique culinary experience, ensuring that every bite is a journey through the vibrant flavors of the Caribbean. Whether you prefer the timeless charm of the Classic, the decadent indulgence of the Chocolate, or the spirited allure of the Rum Raisin, this recipe collection offers a taste of paradise for every palate.

Let's cook with our recipes!

CARIBBEAN BREAD PUDDING



Caribbean Bread Pudding image

A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry-just like a pina colada! -Elizabeth Doss, California City, California

Provided by Taste of Home

Categories     Desserts

Time 4h30m

Yield 16 servings.

Number Of Ingredients 11

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
2 large firm bananas, halved
1 can (12 ounces) evaporated milk
1 can (10 ounces) frozen nonalcoholic pina colada mix
1 can (6 ounces) unsweetened pineapple juice
3 large eggs, room temperature
1/2 cup cream of coconut
1/4 cup light rum, optional
1 loaf (1 pound) French bread, cut into 1-inch cubes
Whipped cream and maraschino cherries, optional

Steps:

  • In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth., Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.

Nutrition Facts : Calories 254 calories, Fat 5g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 214mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

CARIBBEAN BREAD PUDDING (PUDíN DE PAN)



Caribbean Bread Pudding (Pudín de Pan) image

Every culture has its own version of bread pudding. This sweet Caribbean dessert is an excellent way to use up stale bread before it spoils.

Provided by Hector Rodriguez

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 9

1/4 pound stale bread
2 cups hot milk
2 eggs (beaten)
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter (melted)
Pinch of salt
1/2 cup raisins
4 1/2 teaspoons flour

Steps:

  • Gather the ingredients.
  • Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch baking pan and set aside.
  • Remove and discard crusts from the bread. Cut remaining bread into cubes.
  • In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.
  • Mix the soaked cubes well and then strain off excess milk.
  • Dredge raisins in the flour and then fold into the bread and milk mix.
  • Add the remaining ingredients to the bowl. Mix well.
  • Pour the bread mix into the greased baking pan.
  • Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream if desired.

Nutrition Facts : Calories 195 kcal, Carbohydrate 31 g, Cholesterol 59 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 156 mg, Sugar 22 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

ISLAND BREAD PUDDING



Island Bread Pudding image

A tropical bread pudding that is just delicious. Made it for mother's day as part of a Hawaiian theme, and my family loves it. Even my husband who doesn't care for traditional bread pudding asks for a double batch so we can have leftovers. I have a hard time finding the pineapple-coconut nectar sometimes, but I find any tropical nectar will work.

Provided by kadiprimo

Categories     Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb king's Hawaiian bread, cut into 1 inch cubes
1 cup pineapple chunk
1 (7 ounce) bag dried tropical fruit (Sunmaid makes one with papaya, pineapple and mango)
1 (12 ounce) can coconut milk
1/4 cup dark rum
1 cup pineapple-coconut juice
1 cup brown sugar
3 large eggs
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons butter, cut in small pieces

Steps:

  • Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
  • In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
  • In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
  • Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3-4 hours. Check to make sure sides do not burn.

Nutrition Facts : Calories 350.2, Fat 11.9, SaturatedFat 9.3, Cholesterol 77.4, Sodium 221.4, Carbohydrate 55.7, Fiber 0.4, Sugar 54.1, Protein 3.1

GRANDMA'S FLOATING ISLAND PUDDING



Grandma's Floating Island Pudding image

This simple and elegant dessert came from my Grandmother thirty years ago. My siblings and I loved it as kids and still do. It's sweet but not overly filling. If you scorch it - start over. Keeps well in refrigerator. Can be made day ahead.

Provided by sugarpea

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups milk
4 tablespoons cornstarch
2 egg whites
2 tablespoons sugar
1 pinch salt
1 cup milk
1 tablespoon cornstarch
2 egg yolks
1/2 cup sugar

Steps:

  • Island: Mix all ingredients thoroughly in saucepan and.
  • cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
  • Pour into four 6oz custard cups and.
  • seal with plastic wrap laid directly on pudding to prevent film from forming.
  • Refrigerate until cooled and set.
  • Topping: Mix all ingredients in saucepan and.
  • cook over medium heat, stirring constantly until thickened, 8-10 minutes.
  • Pour into 2 cup measure and.
  • seal with plastic wrap laid directly on pudding to prevent film from forming.
  • Refrigerate until cooled.
  • To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
  • Invert each Island on a serving plate and remove custard cup.
  • Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.

Nutrition Facts : Calories 309.6, Fat 8.8, SaturatedFat 4.9, Cholesterol 120, Sodium 160.4, Carbohydrate 49.3, Fiber 0.1, Sugar 31.4, Protein 9

SIMPLE BREAD PUDDING



Simple Bread Pudding image

This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There's room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.

Provided by Mark Bittman

Categories     easy, editors' pick, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 cups milk
2 tablespoons (1/4 stick) unsalted butter, more for greasing pan
1 teaspoon vanilla extract
1/3 cup sugar
Pinch salt
1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)
2 eggs, beaten

Steps:

  • Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
  • Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use stale bread: Stale bread will absorb more of the custard, resulting in a richer, more flavorful bread pudding.
  • Don't overmix the batter: Overmixing the batter will make the bread pudding tough.
  • Bake the bread pudding until the top is golden brown and a toothpick inserted into the center comes out clean: This will ensure that the bread pudding is cooked through.
  • Let the bread pudding cool for at least 15 minutes before serving: This will allow the bread pudding to set and make it easier to slice.
  • Serve the bread pudding with your favorite toppings: Some popular toppings include whipped cream, ice cream, fruit, and caramel sauce.

Conclusion:

Bread pudding is a classic dessert that is easy to make and can be enjoyed by people of all ages. There are many different variations of bread pudding, so you can find one that suits your taste. Whether you like it simple or decadent, bread pudding is a delicious way to use up leftover bread.

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