You are here: Home » Recipes » Tropical Bread Pudding Tropical Bread Pudding Recipe by King's Hawaiian Bread Yield 5-8 servings Prep 25 mins Cook 40 mins Canned pineapple flavors this taste of the tropics. PrintEmail Ingredients 2 1/2 cups King's Hawaiian Bread crumbs (about 8 ounces)*1 -- (8 oz.) can crushed pineapple, packed in juice, drained1/3 cup flaked coconut1 -- (12 oz.) can evaporated skimmed milk1/2 cup granulated sugar1/2 teaspoon vanilla3 -- egg whites18 ounces package non-dairy topping Instructions 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. Lightly coat an 8-inch pan with non-stick spray. Spread crumbs on bottom of pan; do not press into place. Spoon crushed pineapple evenly over bread crumbs and sprinkle with coconut. Whisk together milk, sugar, vanilla, and egg whites. Pour mixture into pan. Bake for 40-45 minutes or until firm in center. Allow to cool. Serve with non-dairy whipped topping.