RECIPE: Coconut-Pineapple Bread Pudding from Sebastian’s Bistro at Disney World
It seems like there’s a holiday for almost everything these days! Recently, we’ve seen National Coffee Day, International Talk Like a Pirate Day, and National Peanuts Day.
Ohana Bread Pudding
Today is actually National Bread Pudding Day (seriously, a holiday for everything)! To celebrate, Disney is sharing one of its iconic bread pudding recipes along with a plant-based variation.
Coconut-Pineapple Bread Pudding Recipe
This recipe comes from Sebastian’s Bistro at Disney’s Caribbean Beach Resort and serves 12 people.
Pineapple Topping Ingredients
- 1/2 cup apricot jelly
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup shredded coconut
Caramel Sauce Ingredients
- 2 tablespoons light corn syrup
- 1 cup sugar
- 2/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter
- 3/4 teaspoon coarse salt
Coconut-Pineapple Bread Pudding Ingredients
- 2 1/2 cups heavy cream
- 7 eggs
- 2 1/2 cups whole milk
- 1 tablespoon vanilla paste
- 1 tablespoon coconut extract
- 1 1/2 cups sugar
- 1 (1 pound) loaf challah, cut into 1-inch cubes
- 1 (1 pound) loaf sourdough, cut into 1-inch cubes
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup shredded coconut
- Pineapple Topping
Toppings
- Vanilla ice cream
Photo: Disney
Pineapple Topping Instructions
- Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined.
- Cover and refrigerate until ready to use.
Caramel Sauce Instructions:
- Heat corn syrup in a medium saucepan over medium low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time. Stir until sugar is melted before adding each additional 1/4 cup.
- Cook sugar stirring occasionally, for 10 minutes, until amber in color.
- Slowly add cream and vanilla, stirring to combine. Cook, stirring constantly, until caramel reaches 225°F. Pour into medium bowl.
- Cut butter into cubes and whisk into caramel until combined.
- Refrigerate up to 2 days. Warm before serving.
Coconut-Pineapple Bread Pudding Instructions:
- Whisk heavy cream, eggs, milk, vanilla paste, and coconut extract in large mixing bowl. Add sugar and whisk until dissolved.
- Add bread and stir until fully submerged in liquid.
- Cover and refrigerate overnight.
- Preheat oven to 325°F. Grease a 9×13-inch baking pan with butter.
- Add drained crushed pineapple to bottom of pan and evenly sprinkle shredded coconut on top. Pour soaked bread mixture on top and gently press down to spread evenly.
- Cover pan with foil and bake for 45 minutes, until center of bread pudding reaches 165°F. Remove from oven.
- Increase heat to 350°F. Evenly spread Pineapple Topping on top of bread pudding. Bake uncovered for 10 minutes, until topping begins to brown.
- Cool for 15 minutes.
To Serve
Cut cooled Coconut-Pineapple Bread Pudding to desired size. Top with vanilla ice cream and warm Caramel Sauce.
Photo: Disney
Plant-Based Coconut-Pineapple Bread Pudding Recipe
Pineapple Topping Ingredients
- 1/2 cup apricot jelly
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup shredded coconut
Plant-Based Caramel Sauce Ingredients
- 2 tablespoons light corn syrup
- 1 cup sugar
- 2/3 cup coconut milk
- 1/2 teaspoon vanilla extract
Plant-Based Coconut Pineapple Bread Pudding Recipe
- 4 cups coconut milk
- 1 1/3 cup plant-based liquid egg substitute
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 2 (1 pound) loaves plant-based sourdough, cut into 1-inch cubes
- 1 (8 ounce) can crushed pineapple, drained
- 1/2 cup diced dried apricots
- 1/2 cup shredded coconut
- Pineapple Topping
Sebastian’s Bistro at Disney’s Caribbean Beach Resort
Topping
- Plant-based vanilla ice cream
Pineapple Topping Instructions
- Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined.
- Cover and refrigerate until ready to use.
Plant-Based Caramel Sauce Instructions
- Heat corn syrup in a medium saucepan over medium low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time. Stir until sugar is melted before adding each additional 1/4 cup.
- Cook sugar, stirring occasionally for 10 minutes, until amber in color.
- Slowly add coconut milk and vanilla, stirring to combine. Cook until caramel reaches 225°F. Pour into medium bowl.
- Refrigerate up to 2 days. Warm before serving.
Plant-Based Coconut-Pineapple Bread Pudding Instructions
- Whisk coconut milk, liquid egg substitute, cornstarch, and vanilla extract together. Add sugar and whisk until dissolved.
- Add plant-based sourdough, crushed pineapple, dried apricots, and coconut. Stir until fully submerged in liquid.
- Cover and refrigerate overnight.
- Preheat oven to 325°F. Grease a 9×13-inch baking pan with non-stick cooking spray.
- Pour soaked bread mixture on top and gently press down to spread evenly.
- Cover pan with foil and bake for 45 minutes, until center of bread pudding reaches 165°F.
- Increase heat to 350°F. Evenly spread Pineapple Topping on top of bread pudding. Bake uncovered for 10 minutes, until topping begins to brown.
- Cool for 15 minutes.
To Serve
- Cut cooled Plant-based Coconut-Pineapple Bread Pudding to desired size. Top with plant-based vanilla ice cream and warm Caramel Sauce.
- Chef Mickey’s Tip: Get the whole family involved with this recipe! Kids can help measure ingredients, whisk the Pineapple Topping, and stir ingredients for Coconut-Pineapple Bread Pudding.
Disney advises people to always use caution when handling sharp objects and hot contents, and please supervise children who are helping or nearby. They also mentioned that this recipe has been converted from a larger quantity in the restaurant kitchens and the flavor profile may vary from the restaurant’s version.
Stay tuned for more Disney news and updates!
