How To make Pina Colada Bread Pudding
Ingredients
1
pound
bread, pieces
1
each
pina colada drink mix, can
6
oz
pineapple juice
1
each
milk, canned, skim
1/2
cup
cream of coconut
2
each
bananas
3
each
eggs
1/3
cup
irish cream
1
cup
raisins
8
oz
pineapple, canned, in juice
1
teaspoon
lemon peel, grated
Directions:
Slice bananas crosswise. In blender or food processor fitted with metal blade, combine half of drink mix, pineapple juice, milk, cream of coconut, and banana slices. Process until pureed; pour puree into 6-cup bowl. Puree remaining half of liquid ingredients and banana slices with eggs and liqueur. Combine both purees. Combine raisins and crushed pineapple with juice; set aside.
Place about 2/3 of bread cubes in crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture over bread in slow-cooker. Top with remaining bread cubes; then with remaining lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours.
Spoon pudding into dessert dishes and serve hot. Garnish with mint. If you prefer to serve this dessert cold, spoon into serving dish, cover and refrigerate; then eat later.
How To make Pina Colada Bread Pudding's Videos
yummy pina colada bread pudding????????
PINACOLADA PUDDING/PINEAPPLE COCONUT PUDDING/QUICK AND EASY RECIPE
· The Pina Colada Recipes on Yummly | Pina Colada Dessert Cups, Pina ColaDessertda Dessert Cups, Pina Colada Dessert
#pinacoladapudding#Twinklecooks
Ingredients
For pineapples crunch
1/2 cup pineapple
2 tsp sugar
1 tsp corn flour
4 tbsp corn syrup
for cream
1/2 cup whipped butter
1/2cup fresh cream
1/2 cup condensed milk
1/1/2 cup coconut milk
2 tbsp corn flour
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Pootabear's Pineapple Bread Pudding
You've not tasted bread pudding until you try this recipe-- submitted by one of our adoring fans and featured in Anne's very own cookbook Dumplings 'N More, we've tried it out and given it the seal of approval! But don't take our word for it, try it for yourself!
Pineapple Bread Pudding
Pineapple Bread Pudding, also known as Pineapple Bread Filling, is a recipe from my childhood. My mom made this gloriously buttery and sweet casserole as a side dish every year for Easter, and it has always been my favorite! It pairs perfectly with thick slices of salty ham. I hope this becomes a staple on your Easter table, too!
Pineapple Bread Pudding
12 slices white bread (I used Brioche)
2 teaspoons cinnamon
1 stick plus an additional 2 Tbsp. unsalted butter, room temperature
1 cup granulated sugar
4 eggs
1/4 plus 1/8 tsp. baking soda
1 20 oz. can crushed pineapple with juice
Preheat oven to 350 degrees. Use the 2 Tbsp. softened butter to grease the inside of a high-sided casserole dish. (I used my Dutch oven.) Tear or cut the bread into small pieces and scatter inside the casserole dish. With a hand mixer, beat the 1 stick of softened butter and the sugar until creamy. Beat the eggs, baking soda, and cinnamon in a separate bowl until frothy. Fold the butter mixture, egg mixture, and crushed pineapple into the bread until everything is combined.
Bake at 350* for about 45 minutes until bubbly and brown on top. ENJOY!
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#pineapplebreadpudding #easter
Pina Colada Trifle | Easy & Delicious Dessert Recipe | Kanak's Kitchen
Chef Kanak bring you delicious, easy to make dessert recipe - Pina Colada Trifle specially to celebrate the auspicious festival of Raksha Bandhan.
The pineapple has always been a welcoming symbol. This pineapple-packed Pina Colada Trifle is sure to be a welcome and novel dessert, making it one of the best potluck dishes around!
Ingredients :
2 Cups milk
1/2 Cup coconut milk
1/2 Cup coarsly crushed pineapple (tinned)
1/4 Cup toasted fresh coconut
1/2 Cup sugar
1/2 Cup sweetened condensed milk
1.5 tbsp cornstarch mixed with 3 tbsp water
Small Sponge cake cut into pieces
1/4 cup any juice / sugar syrup
Some pineapple pieces & cherries to garnish
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Piña Colada Pudding | Abel & Cole
If you like piña coladas, you’ll love this cocktail turned pud. Amazing with a dollop of vanilla or coconut ice cream. Getting caught in the rain optional.
Full recipe here:
Prep: 10 mins
Cook: 20 mins
Serves: 4
• 125g dates, destoned
• 250ml coconut milk
• 1 tsp vanilla extract or seeds from ½ a pod
• ¼ tsp ground cinnamon
• 2 tbsp rum, plus extra for the fruit (optional)
• 1 pineapple
• 4 bananas
• A knob of butter or coconut oil
• A handful of desiccated coconut, toasted
Roughly chop your dates. Add to a saucepan with the coconut milk, vanilla and cinnamon. Simmer for 5 mins or till the dates are softened.
Blend the dates and spiced coconut milk to a purée. Return to the pan. Add the rum. Simmer till it thickens. And there you have it, date toffee sauce. Taste (careful, it’s hot). Add more spice, coconut or rum as you like. Set aside.
Cut the top and bottom off your pineapple. Carve the peel off. Cut into 2 cm-thick rings. Peel your bananas. Halve them lengthways.
Get a large frying pan hot. Add a good knob of butter or a bit of coconut oil. Sizzle your fruit on both sides till nicely golden and soft. Do this in batches or use two pans.
Warm the date toffee sauce up. Thin with a little water if needed. Arrange your golden fruit on plates or a large platter. Drizzle the sauce over. Finish with toasted coconut.