what to do with stale bread?
Pina Colada Bread Pudding
A simple and fast bread pudding to turn stale bread or a bread recipe that didn’t work out into a beautiful and pina colada, tasty dessert.
Why Pina Colada Bread Pudding? I am working on bagels. They tend to be a holy grail of gluten free baking and more so when you are also trying to make it vegan. My first recipe worked beautifully but I didn’t cook it properly and it fell apart in the boiling process.
It tasted good so I kept the recipe the same and tried again, except, for several reasons including timing, that didn’t work out. So I made it into bread, that was flat on top. Tastes great but didn’t look nice and couldn’t make a sandwich or french toast or anything fun out of it except……Bread Pudding.
Husband and I learned this recipe on a trip to New Orleans and have used it several times since then, in various forms. Bread Pudding is highly adaptable, super easy and therefore should be a in everyones recipe book. The Pina Colada Bread Pudding variation is not only one way to make it, flavour adaptations are endless.
Plant milk is also pretty optional on this, almond would work, soy, rice might be a little thin. If you can have eggs or aren’t vegan and use them, I would keep the eggs in the recipe since they will set up nicely as they bake.
I made this not sweet, add more sugar, top with sugary things, make it how you like it. Pina Colada Bread Pudding paired well with my vegan caramel sauce and a little coconut whip cream. I might also use, vanilla ice cream or vanilla coconut yogurt to give it a creamy finish.
Pina Colada Bread Pudding, gf, vegan
- measuring cups
- measuring spoons
- large bowl
- baking dish
- whisk or hand mixer
- ¼ cup vegan spread or butter,
- 1 loaf stale bread, french bread, honey flax loaf, cut in cubes
- 1 ½ cups plant milk, we used vanilla oat milk
- 1 cup coconut milk
- 1 ½ cups sugar
- ½ cup aquafaba, to replace 3 eggs
- 2 tsp vanilla
- 1 cup coconut flakes
- 1 cup pineapple, rough cube
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp guar gum
- ¼ tsp sea salt
- ½ cup vegan caramel sauce, our recipe
- Melt vegan spread or butter in glass baking dish, coat sides of dish to prevent sticking
- Cut bread into rough cubes or varying sizes from ½" - ¼". I have also seen bread ripped up into various sizes, I am too scared to crush the gluten free bread.
- Cut fresh pineapple into cubes varying in size from ½" - ¼"
- Preheat oven to 350 F
- Place all cut bread in large glass bowl.
- Combine all wet ingredients and melted butter from baking dish together and whisk to make sure there are no lumps.
- Add spices and guar gum to wet mixture and whisk to combine or beat with a hand mixer.
- Pour mixture over bread and stir with spatula to combine. Assess to ensure there isn't too much liquid, it should be uniformly wet but not soupy. Taste a piece of bread, the liquid should soak into the bread thoroughly. I had to let mine sit for about an hour to soak in.
- Add pineapple and coconut flakes. Stir again
- Place entire contents of mixing bowl into greased glass baking dish
- Place in oven and set timer for 30 minutes.
- Check at 30 minutes, if top is brown, cover with foil and continue baking another 30 minutes.