Piña Colada Bread Pudding Cupcakes
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.
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!)
- 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
- 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.
- 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.
- 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.
- 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/
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