Tropical Bread Pudding

Tropical bread pudding takes the classic comfort dessert in a Caribbean direction. Sliced bananas and flaked coconut get tucked between layers of French bread cubes, soaked in a rich custard of eggs, brown sugar, half-and-half, milk, and vanilla, then baked until the top crisps and the inside sets soft.

The lemon juice tossed with the bananas does double duty. It keeps the fruit from browning during the bake and adds a citrus brightness that cuts through the otherwise rich custard. Brown sugar (instead of white) deepens everything with molasses notes that pair perfectly with the tropical fruit.

Serve warm with whipped cream or vanilla ice cream for the proper bread pudding experience. The contrast of warm, custardy pudding and cold cream is the entire point.

Pro Tips

• Use day-old or stale French bread, not fresh. Stale bread soaks up custard properly without falling apart.
• Press the bread down into the custard before baking. Submerged bread cooks evenly; floating bread stays dry on top and gummy underneath.
• Use ripe but still firm bananas. Overripe bananas dissolve into mush during the bake; underripe ones stay starchy.
• Toast the coconut briefly in a dry pan before adding for deeper, nuttier flavor.

Variations

• Add 1 tablespoon of dark rum to the custard for a true rum-coconut Caribbean lean.
• Stir in ½ cup chopped pecans or macadamia nuts for crunch.
• Drizzle warm pudding with caramel or dulce de leche for a tres leches-inspired finish.