Wednesday, April 18, 2012

Coconut Pineapple Bread Pudding

1 loaf of day old French bread
3/4 c. Butter
4 eggs
3/4 c. Sugar
1/2 c. Half and half or heavy cream
11/2 t. Vanilla extract
1/2 t. Cinnamon
3/4 c. to 1 c. Fresh pineapple
1/2 c. Coconut flakes

Preheat oven to 375. Cut bread into 1 inch cubes and toast for 5 or so minutes to get it crispy. When crispy place bread in large bowl. Melt butter and pour over bread, toss to coat.

In a separate bowl whisk the egg, cream and sugar together. Add rest of ingredients and stir to combine.

Pour egg mixture over bread and toss together - I like to use my hands to gently squeeze the bread and make sure it all gets soaked in good.

Pour bread into a greased 8" square pan or something similar. I used my 3 quart round cast iron pot and it worked great!

Bake for 30 to 35 minutes until crispy on top. Serve warm with vanilla ice cream or whipped cream.