Tropical Bread Pudding

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


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

Nutritional Info *per serving

  • Calories 680
  • Glycemic Load 13.71
  • Fat 29g
  • Saturated Fat 23g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 30mg
  • Sodium 230mg
  • Potassium 360mg
  • Carbohydrate 85g
  • Fiber 2g
  • Sugars 53g
  • Protein 11g
  • Trans Fat 0.5g
  • Vitamin A 4%
  • Vitamin C 10%
  • Calcium 25%
  • Iron 10%
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