Celebrate National Bread Pudding Day with Two New Recipes !

Bread pudding combines my two favorite courses – bread and dessert. Since I love anything with coconut, the Coconut-Pineapple Bread Pudding from Sebastian’s Bistro at Walt Disney World Resort is the perfect way to celebrate this day!

Our talented culinary team at Disney’s Caribbean Beach Resort was kind enough to share two versions of their popular Coconut-Pineapple Bread Pudding: the traditional recipe and a delicious plant-based version. After trying both recipes, I couldn’t pick a favorite – so today, we’re sharing both recipes.

Both bread pudding recipes are served with vanilla ice cream and a homemade caramel sauce for the perfect balance of salty and sweet! Don’t forget to prepare the bread pudding in advance so that the bread has time to absorb all the delicious custard.

All this talk of bread pudding is making me hungry. Let’s get to the recipes!

Coconut-Pineapple Bread Pudding Recipe

Sebastian’s Bistro

Disney’s Caribbean Beach Resort

Serves 12

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
• Vanilla ice cream for serving

Pineapple Topping Instructions

In a medium bowl, whisk together apricot jelly, crushed pineapple, and shredded coconut until well combined. Cover and refrigerate until ready to use.

Caramel Sauce Instructions

Heat the corn syrup in a medium saucepan over medium-low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time, stirring until it melts before adding the next 1/4 cup. Cook, stirring occasionally, for 10 minutes until the sugar turns amber.

Slowly add the cream and vanilla, stirring to combine. Continue cooking, stirring constantly, until the caramel reaches 225°F (107°C). Pour into a medium bowl. Cut the butter into cubes and whisk into the caramel until smooth. Refrigerate for up to 2 days. Warm before serving.

Coconut-Pineapple Bread Pudding Instructions

In a large bowl, whisk together the heavy cream, eggs, milk, vanilla paste, and coconut extract. Add sugar and whisk until dissolved. Add the bread cubes and stir until fully soaked. Cover and refrigerate overnight.

Preheat the oven to 325°F (160°C). Grease a 9×13-inch baking pan with butter. Spread the drained crushed pineapple on the bottom and sprinkle shredded coconut on top. Pour the soaked bread mixture on top and gently press down to spread evenly. Cover with foil and bake for 45 minutes until the center reaches 165°F (74°C). Remove from the oven.

Increase the temperature to 350°F (175°C). Spread the Pineapple Topping evenly over the pudding and bake uncovered for 10 minutes until the topping begins to brown. Let cool for 15 minutes.

To Serve

Cut the cooled Coconut-Pineapple Bread Pudding to your desired size. Top with vanilla ice cream and warm caramel sauce.

Plant-Based Coconut-Pineapple Bread Pudding Recipe

Sebastian’s Bistro

Disney’s Caribbean Beach Resort

Serves 12

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 Ingredients

• 4 cups coconut milk
• 1 1/3 cups 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
• Plant-based vanilla ice cream for serving

Pineapple Topping Instructions

In a medium bowl, whisk together apricot jelly, crushed pineapple, and shredded coconut until well combined. Cover and refrigerate until ready to use.

Plant-Based Caramel Sauce Instructions

Heat the corn syrup in a medium saucepan over medium-low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time, stirring until it melts before adding the next 1/4 cup. Cook, stirring occasionally, for 10 minutes until the sugar turns amber.

Slowly add the coconut milk and vanilla, stirring to combine. Continue cooking until the caramel reaches 225°F (107°C). Pour into a medium bowl. Refrigerate for up to 2 days. Warm before serving.

Plant-Based Coconut-Pineapple Bread Pudding Instructions

In a large bowl, whisk together the coconut milk, plant-based egg substitute, cornstarch, and vanilla extract. Add sugar and whisk until dissolved. Add the sourdough cubes, crushed pineapple, dried apricots, and shredded coconut, stirring until fully soaked. Cover and refrigerate overnight.

Preheat the oven to 325°F (160°C). Grease a 9×13-inch baking pan with non-stick cooking spray. Pour the soaked bread mixture into the pan and gently press down to spread evenly. Cover with foil and bake for 45 minutes until the center reaches 165°F (74°C).

Increase the temperature to 350°F (175°C). Spread the Pineapple Topping evenly over the pudding and bake uncovered for 10 minutes until the topping begins to brown. Let cool for 15 minutes.

To Serve

Cut the cooled Plant-Based Coconut-Pineapple Bread Pudding to your 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 the bread pudding mixture.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby.

Note: This recipe has been adapted from a larger quantity used in restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Source : https://disneyparksblog.com/wdw/disney-eats-celebrate-national-bread-pudding-day-with-two-new-recipes/