Mom Broussard'S Bread Pudding
A comforting bread pudding infused with coconut and pineapple, offering a sweet, tropical flavor that suits family gatherings and dessert lovers alike.
Ingredients
Instructions
- Cut the bread into cubes.
- Beat the eggs.
- Add vanilla, salt, sugar, milk, crushed pineapple, and coconut to the eggs and mix well.
- Pour the mixture over the bread cubes and mix thoroughly.
- Grease a baking pan.
- Bake at 350°F for 45 to 50 minutes until golden brown.
Tips & Substitutions
For best results, use day-old bread to achieve a nice texture in your pudding. If you want to experiment, you can substitute the crushed pineapple with diced apples or peaches for a different flavor profile. Additionally, consider adding a sprinkle of cinnamon or nutmeg for extra warmth. If you prefer a lighter version, you can use low-fat milk instead of whole milk.
Serving Suggestions
Serve warm, optionally drizzling with a sauce like caramel or a scoop of vanilla ice cream for added indulgence. This bread pudding pairs beautifully with Paradise Cranberry Salad for a balanced meal. For breakfast, consider serving it with a side of fresh fruit or a dollop of whipped cream for a delightful treat.
Storage & Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover it with foil and warm in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for quick reheating, adding a splash of milk to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Mom Broussard'S Bread Pudding contains roughly 492 calories, with 6g protein, 68g carbohydrates, and 16g fat. It is an excellent source of vitamin C (51% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1023mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the mixture the night before and refrigerate it. Just remember to let it sit at room temperature for about 30 minutes before baking to ensure even cooking. This can help save time on busy mornings or special occasions.
What type of bread works best for bread pudding?
While white bread is traditional, you can use brioche, challah, or even whole grain bread for added flavor and texture. The key is to use bread that can absorb the liquid without falling apart, making day-old or stale bread ideal.
Can I freeze bread pudding?
Yes, bread pudding freezes well. After baking, let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).