Tropical Bread Pudding

  • Yield 5-8 servings
  • Prep 25 mins
  • Cook 40 mins

Canned pineapple flavors this taste of the tropics.


2 1/2 cups King's Hawaiian Bread crumbs (about 8 ounces)*
1 -- (8 oz.) can crushed pineapple, packed in juice, drained
1/3 cup flaked coconut
1 -- (12 oz.) can evaporated skimmed milk
1/2 cup granulated sugar
1/2 teaspoon vanilla
3 -- egg whites
18 ounces package non-dairy topping


  1. Preheat oven to 350F. *Prepare bread crumbs by placing bread into food processor bowl fit with steel blade attachment (use "pulse" setting until desired crumb size is reached). Or, use a blender to crumb bread.
  2. Lightly coat an 8-inch pan with non-stick spray.
  3. Spread crumbs on bottom of pan; do not press into place.
  4. Spoon crushed pineapple evenly over bread crumbs and sprinkle with coconut.
  5. Whisk together milk, sugar, vanilla, and egg whites. Pour mixture into pan.
  6. Bake for 40-45 minutes or until firm in center. Allow to cool.
  7. Serve with non-dairy whipped topping. 



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