While this dairy-free, vegan pudding bakes, the coconut milk and sugar caramelize and thicken to create a tropical taste and a custardy texture punctuated with sweet, gooey chunks of pineapple.
Serves 4 to 6
Prep time: 30 minutes
Baking time: 45 minutes
Oil, for the pan
4 cups loosely packed 1-inch bread cubes*
3 tablespoons vegan margarine or melted coconut oil
½ cup packed brown sugar** or coconut sugar
1 (13-ounce) can unsweetened coconut milk
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 (20-ounce) can crushed pineapple or pineapple chunks
¼ cup unsweetened shredded coconut
1 cup sifted confectioners’ sugar
2 tablespoons dark rum
*Use day-old or stale bread, or lightly toast fresh bread cubes or spread them out on a tray and let them sit overnight.
**We prefer light brown sugar in this pudding, but if dark is what you have on hand, use it.
Preheat the oven to 350°F. Lightly oil an 8- or 10-cup baking pan or an 8-inch square baking dish.
In a large bowl, toss the bread cubes with the margarine or coconut oil. In a separate bowl, whisk together the brown sugar, coconut milk, vanilla, cinnamon, nutmeg, and salt. Pour over the bread cubes, stir to coat, and allow to sit for 20 minutes. Drain the pineapple and reserve ¼ cup of the juice.
Add the drained pineapple and the coconut to the bread cubes and toss lightly. Spread the mixture in the prepared baking pan or dish. Bake until the top is lightly browned and the pudding feels firm to the touch, about 45 minutes.
Make the glaze: Stir together the confectioners’ sugar, reserved ¼ cup pineapple juice, and rum.
Serve the bread pudding warm, with a drizzle of glaze on top.
Serve after a mostly salad meal (salad without grains), such as Kelp Noodle Salad or Lentil Salad with Baby Greens and Oranges.