Tiki-Style Banana Coconut Bread Pudding
A tropical twist on classic bread pudding featuring ripe bananas, coconut milk, and a spiced rum sauce. This caribbean-inspired desserts ready in about 70 minutes pairs cubed day-old French bread, medium, mashed ripe bananas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 6 cups, cubed day-old French bread
- 3 medium, mashed ripe bananas
- 2 cups coconut milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp, melted unsalted butter
- 1/4 cup dark rum
- optional, for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x13-inch baking dish. Spread 6 cups cubed day-old French bread evenly in the dish.
- Step 2: In a large bowl, whisk together 3 mashed ripe bananas, 2 cups coconut milk, 3 large eggs, 3/4 cup granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 2 tbsp melted unsalted butter until smooth and fragrant.
- Step 3: Pour the banana-coconut custard mixture evenly over the bread cubes, pressing gently to soak. Let it sit for 15 minutes to absorb.
- Step 4: Bake uncovered for 45-50 minutes until the custard is set and the top is golden brown with edges slightly crisp.
- Step 5: While baking, warm 1/4 cup dark rum in a small saucepan over low heat for 2 minutes to gently infuse.
- Step 6: Serve the bread pudding warm, drizzled with the warmed rum sauce and dusted with powdered sugar if desired.
Frequently asked questions
How long does Tiki-Style Banana Coconut Bread Pudding take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tiki-Style Banana Coconut Bread Pudding?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed day-old french bread from drying out.
Can I substitute ingredients in Tiki-Style Banana Coconut Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tiki-Style Banana Coconut Bread Pudding for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tiki-Style Banana Coconut Bread Pudding?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the tropical twist. Made it for my kids and they devoured it.
- ★★★★★
This was a hit at my family gathering! The coconut and banana flavors were perfect.
- ★★★★☆
Took a bit longer than the recipe said to bake, but the texture was perfect.
