Search
Home

Ingredients:

For the pudding:

  • 6 cups day-old brioche or sweet bread, cut into 2.5 cm cubes
  • 1½ cups canned pineapple chunks, drained (reserve ¼ cup juice)
  • ½ cup dark rum (or pineapple juice if preferred)
  • 1 cup full-fat coconut milk
  • 1 cup whole milk
  • 3 large eggs
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 2 tbsp melted butter (plus extra for greasing)

For the coconut cream sauce:

  • ¾ cup coconut milk
  • ¼ cup double cream
  • 3 tbsp icing sugar (sifted)
  • 1 tsp dark rum or vanilla extract
  • Toasted coconut flakes, for garnish.

Method:

  1. Preheat and prepare:
    • Heat oven to 175 °C / 350 °F.
    • Grease a medium baking dish with butter.
  2. Soak the fruit:
    • In a small bowl, combine pineapple chunks, reserved juice, and rum.
    • Let sit for 10 minutes so the fruit absorbs the flavour.
  3. Mix the custard:
    • In a large bowl, whisk together coconut milk, whole milk, eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and melted butter.
  4. Combine:
    • Add the bread cubes and soaked pineapple (with the rum mixture) to the bowl.
    • Gently fold until every piece of bread is coated.
    • Let sit for 5 minutes to absorb the custard.
  5. Bake:
    • Transfer mixture into the prepared dish, pressing lightly to level the top.
    • Bake for 40–45 minutes, until puffed and golden, and a knife inserted in the centre comes out clean.
  6. Prepare the coconut cream sauce:
    • In a small saucepan, gently heat coconut milk and cream with icing sugar and rum (or vanilla) until smooth and just warm.
    • Do not boil.
  7. Serve:
    • Spoon the warm sauce over slices of bread pudding and finish with a sprinkle of toasted coconut flakes.

Notes:
Best served warm, with extra rum sauce on the side. For a show-stopping presentation, top with a few caramelised pineapple rings or a drizzle of dark caramel just before serving.