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Piña Colada Bread Pudding Cupcakes

Piña Colada Bread Pudding Cupcakes ~ Sumptuous Spoonfuls #pineapple #coconut #breadpudding #recipe

This is where bread pudding and Piña Coladas collide … in a beautiful, little cupcake form.

This recipe was born when I had too many Hawaiian buns left after the summer bash at Little Cellar Wine Company / Coffea last month. The buns turned slightly hard after a bit, so my kids wouldn’t eat them, but they still smelled SO good, so I just couldn’t bear to discard them. Plus I had fresh pineapple in my fridge screaming to go into something delicious. Oh and I also had some Piña Colada mixer left in the fridge … these little breakfast / dessert cups were just begging to become a thing.

Piña Colada Bread Pudding Cupcakes ~ Sumptuous Spoonfuls #pineapple #coconut #breadpudding #recipe

So I granted them their wish and made them a thing. Piña Colada Bread Pudding Cupcakes! (Isn’t it cool to have the power to grant something its very existence? This type of stuff makes me insanely happy.) I gobbled one little cupcake down for breakfast (to make sure my “hunch” was right) and then took a bunch to work with me, saving several to take to my friend’s lake house.

I got rave reviews from many of my taste testers. Several of my work friends said “how can you say no to Piña Coladas at 8 am on a Friday?” … indeed, I can see their conundrum. Really, how could you? (Unless you’re allergic to something in them, or if you’re diabetic … then please do say no!)

Piña Colada Bread Pudding Cupcakes

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: about 30 "cupcakes"

Piña Colada Bread Pudding Cupcakes


  • 6 cups toasted Hawaiian bread cubes (or other bread)
  • 1 cup milk (or coconut milk)
  • 1 cup Pina Colada mixer (recipe here)
  • 1/4 cup coconut rum
  • 5 eggs
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 2 cups chopped pineapple
  • Chopped macadamia nuts (optional) & raw sugar, for the top


  1. Preheat the oven to 350 F. Put the bread cubes in a medium mixing bowl and pour the milk, Piña colada mixer and rum over top. Let them bask in the milk mixture for about 15 minutes, stirring a couple times to make sure they all get time to soak up the milk.
  2. Meanwhile, whisk the eggs in a large mixing bowl until lightly frothy. Add the sugar, vanilla and spices and whisk until everything is nicely mixed. Add the chopped pineapple, then fold in the soaked bread cubes, making sure to add all the liquid to the mixture.
  3. Line about 18 cupcake spots with liners or a piece of parchment paper. Fill to the top with the bread pudding mixture, adding a little liquid from the bottom to each one.
  4. Bake at 350 F. for 30 - 40 minutes, until the little French toast cupcakes are golden brown on top and set in the middle. They should spring back when lightly touched in the middle.


These "cupcakes" are best enjoyed while they're warm, but they're good at room temperature too. They can be chilled and reheated in the microwave.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Piña Colada Bread Pudding Cupcakes ~ Sumptuous Spoonfuls #pineapple #coconut #breadpudding #recipe

This recipe was shared at Delicious DishesSunday Fitness & Food LinkupWhat’s for Dinner Sunday, Weekend Potluck, Pretty Pintastic Party and Hearth & Soul Bloghop.

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4 Responses

  1. Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned and tweeted!

    August 11, 2016 at 8:41 am

  2. Delicious bread pudding, thanks for sharing with Hearth and soul blog hop,tweeting and featuring on this week’s hop.

    August 15, 2016 at 3:43 pm

    • Ann

      Hurrah! That makes me so happy … thank you dear. 🙂

      August 16, 2016 at 8:04 pm

  3. Pingback: Hearth and Soul blog hop: August 3rd week - Zesty South Indian Kitchen