New Disney’s Coconut-Pineapple Bread Pudding Recipe

Welcome back to our Saturday Cooking Sesh! This week, we are so excited to share a new recipe from Disney Parks that came out this week! It’s the coconut-pineapple bread pudding from Sebastian’s Bistro at Disney’s Caribbean Beach Resort. The best part is that we have a planet-based alternative recipe as well. Are you ready to get cooking with this new Walt Disney World Recipe?

Coconut-Pineapple Bread Pudding Recipe 

Sebastian’s Bistro – Disney’s Caribbean Beach Resort  – Serves 12 

Pineapple Topping Ingredients  

• 1/2 cup apricot jelly 
• 1 (20 ounce) can crushed pineapple, drained 
• 1 cup shredded coconut 

Caramel Sauce Ingredients  

• 2 tablespoons light corn syrup 
• 1 cup sugar 
• 2/3 cup heavy cream 
• 1/2 teaspoon vanilla extract 
• 1/4 cup unsalted butter 
• 3/4 teaspoon coarse salt 

Coconut-Pineapple Bread Pudding Ingredients 

• 2 1/2 cups heavy cream 
• 7 eggs 
• 2 1/2 cups whole milk 
• 1 tablespoon vanilla paste 
• 1 tablespoon coconut extract 
• 1 1/2 cups sugar 
• 1 (1 pound) loaf challah, cut into 1-inch cubes 
• 1 (1 pound) loaf sourdough, cut into 1-inch cubes 
• 1 (8 ounce) can crushed pineapple, drained 
• 1 cup shredded coconut 
• Pineapple Topping 

Toppings 

• Vanilla ice cream 

Pineapple Topping Instructions 

1. Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined.  
2. Cover and refrigerate until ready to use.

Caramel Sauce Instructions: 

1. Heat corn syrup in a medium saucepan over medium low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time. Stir until sugar is melted before adding each additional 1/4 cup.  
2. Cook sugar stirring occasionally, for 10 minutes, until amber in color.
3. Slowly add cream and vanilla, stirring to combine. Cook, stirring constantly, until caramel reaches 225°F. Pour into medium bowl.
4. Cut butter into cubes and whisk into caramel until combined.
5. Refrigerate up to 2 days. Warm before serving.

Coconut-Pineapple Bread Pudding Instructions: 

1. Whisk heavy cream, eggs, milk, vanilla paste, and coconut extract in large mixing bowl. Add sugar and whisk until dissolved.  
2. Add bread and stir until fully submerged in liquid.
3. Cover and refrigerate overnight.
4. Preheat oven to 325°F. Grease a 9×13-inch baking pan with butter.
5. Add drained crushed pineapple to bottom of pan and evenly sprinkle shredded coconut on top. Pour soaked bread mixture on top and gently press down to spread evenly.
6. Cover pan with foil and bake for 45 minutes, until center of bread pudding reaches 165°F. Remove from oven.
7. Increase heat to 350°F. Evenly spread Pineapple Topping on top of bread pudding. Bake uncovered for 10 minutes, until topping begins to brown.
8. Cool for 15 minutes.

To Serve 

Cut cooled Coconut-Pineapple Bread Pudding to desired size. Top with vanilla ice cream and warm Caramel Sauce.

Plant-Based Coconut-Pineapple Bread Pudding Recipe 

Sebastian’s Bistro  – Disney’s Caribbean Beach Resort  – Serves 12 

Pineapple Topping Ingredients 

• 1/2 cup apricot jelly 
• 1 (20 ounce) can crushed pineapple, drained 
• 1 cup shredded coconut 

Plant-Based Caramel Sauce Ingredients  

• 2 tablespoons light corn syrup 
• 1 cup sugar 
• 2/3 cup coconut milk 
• 1/2 teaspoon vanilla extract 

Plant-Based Coconut Pineapple Bread Pudding Recipe 

• 4 cups coconut milk 
• 1 1/3 cup plant-based liquid egg substitute 
• 1 tablespoon cornstarch 
• 1 teaspoon vanilla extract 
• 1 1/2 cups sugar 
• 2 (1 pound) loaves plant-based sourdough, cut into 1-inch cubes 
• 1 (8 ounce) can crushed pineapple, drained 
• 1/2 cup diced dried apricots 
• 1/2 cup shredded coconut 
• Pineapple Topping 

Topping 

• Plant-based vanilla ice cream 

Pineapple Topping Instructions 

1. Whisk apricot jelly, crushed pineapple, and shredded coconut in a medium bowl until combined.  
2. Cover and refrigerate until ready to use.

Plant-Based Caramel Sauce Instructions 

1. Heat corn syrup in a medium saucepan over medium low heat for 3 minutes, until warm. Add sugar, 1/4 cup at a time. Stir until sugar is melted before adding each additional 1/4 cup.  
2. Cook sugar, stirring occasionally for 10 minutes, until amber in color.
3. Slowly add coconut milk and vanilla, stirring to combine. Cook until caramel reaches 225°F. Pour into medium bowl.
4. Refrigerate up to 2 days. Warm before serving.

Plant-Based Coconut-Pineapple Bread Pudding Instructions 

1. Whisk coconut milk, liquid egg substitute, cornstarch, and vanilla extract together. Add sugar and whisk until dissolved.  
2. Add plant-based sourdough, crushed pineapple, dried apricots, and coconut. Stir until fully submerged in liquid.
3. Cover and refrigerate overnight.
4. Preheat oven to 325°F. Grease a 9×13-inch baking pan with non-stick cooking spray.
5. Pour soaked bread mixture on top and gently press down to spread evenly.
6. Cover pan with foil and bake for 45 minutes, until center of bread pudding reaches 165°F.
7. Increase heat to 350°F. Evenly spread Pineapple Topping on top of bread pudding. Bake uncovered for 10 minutes, until topping begins to brown.
8. Cool for 15 minutes.

To Serve 

Cut cooled Plant-based Coconut-Pineapple Bread Pudding to desired size. Top with plant-based vanilla ice cream and warm Caramel Sauce. 

Chef Mickey’s Tip: Get the whole family involved with this recipe! Kids can help measure ingredients, whisk the Pineapple Topping, and stir ingredients for Coconut-Pineapple Bread Pudding.

Zoë Wood

Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world. Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.

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