Tropical bread pudding with Pineapple, bananas, and coconut

Tropical Banana Bread Pudding

This bread pudding will transport you to the tropics with island-inspired ingredients like chopped bananas, rum extract and shredded coconut.

Total Time60


  • 6 slices Nature's Own Butterbread

  • 1 cup chopped bananas

  • 2 eggs

  • 1 1/2 cups half-and-half

  • 1/4 cup packed brown sugar

  • 2 tablespoons lemon juice

  • 2 teaspoons rum extract

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon salt

  • 1/3 cup shredded coconut


  • Preheat oven to 250° F.

  • Place bread slices directly on oven rack. Bake just until slices are dried out, about 2 to 3 minutes.

  • Cool slightly; cut into cubes.

  • Increase oven temperature to 350°F.

  • Place bread cubes in greased 1 1/2-quart shallow baking dish. Top with bananas.

  • Beat eggs in large bowl until foamy. Add half-and-half, sugar, lemon juice, extract, allspice and salt; beat well.

  • Pour egg mixture into baking dish. Gently press bread cubes and bananas into liquid.

  • Bake at 350°F for 40 minutes or until knife inserted near center comes out clean.

  • Sprinkle coconut evenly over top. Continue baking about 5 minutes or until coconut is golden.

  • Cool slightly. Serve warm.