Coconut Creole Bread Pudding with Bourbon Sauce

Name: Coconut Creole Bread Pudding with Bourbon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound baguette; 1 cup canned crushed pineapple; 1 cup pecans; 3 large eggs; 3/4 cup sugar; 1 cup milk; 1 1/2 cups heavy cream; 1 teaspoon vanilla; 2 tablespoons unsalted butter; 1 cup sweetened flaked coconut; 2 tablespoons cornstarch; 1/3 cup bourbon; 1 cup heavy cream; 1 cup milk; 1/4 cup sugar

Servings: persons

3/4 pound baguette
1 cup canned crushed pineapple
1 cup pecans
3 large eggs
3/4 cup sugar
1 cup milk
1 1/2 cups heavy cream
1 teaspoon vanilla
2 tablespoons unsalted butter
1 cup sweetened flaked coconut
2 tablespoons cornstarch
1/3 cup bourbon
1 cup heavy cream
1 cup milk
1/4 cup sugar

1
Discard crust from bread and cut enough bread into 1/2-inch cubes to measure 6 cups.
2
In a large baking pan dry bread, uncovered, at room temperature 12 hours.
3
(Alternatively, dry bread in a 250F oven 1 hour.)
4
Butter a 1 1/2-quart shallow baking dish.
5
Drain pineapple well.
6
Chop pecans and toast golden.
7
In a bowl toss together bread, pineapple, and half of pecans and transfer to baking dish.
8
In bowl whisk together eggs, sugar, milk, cream, and vanilla and pour slowly and evenly over bread mixture.
9
Chill pudding, covered, at least 1 hour and up to 1 day.
10
Preheat oven to 350F.
11
Sprinkle remaining pecans over pudding.
12
Cut butter into bits and dot pudding with it.
13
Bake pudding in middle of oven 20 minutes.
14
Remove pudding from oven and drop walnut-size mounds of coconut decoratively on top.
15
Bake pudding until coconut is golden brown, about 20 minutes more.
16
In a small bowl stir together cornstarch and bourbon.
17
In a small heavy saucepan bring cream, milk, sugar, and a pinch salt to a boil, stirring until sugar is dissolved.
18
Whisk cornstarch mixture and whisk into cream mixture.
19
Boil sauce gently, whisking, 1 minute, or until thickened.
20
Keep sauce warm, covered.
21
Serve pudding warm or at room temperature with sauce.

1189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 pound baguette, 1 cup canned crushed pineapple, 1 cup pecans, 3 large eggs, and more.

Yes, Coconut Creole Bread Pudding with Bourbon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!