Pina Colada Bread Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with nonstick cooking spray.
• In the bowl of a food processor, grind the cookies and pecans into a fine crumb. Add the coconut, butter and salt and pulse a few more times to combine. Dump the mixture into the prepared pie plate and press the mixture evenly up the sides and along the bottom. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack until slightly cooled. Leave the oven on.
• For the fresh pineapple layer: Add the pineapple and granulated sugar to a saucepan. In a small bowl, stir together the cornstarch and lime juice, then add the mixture to the saucepan with the pineapple. Bring to a boil over medium-high heat, whisking until combined. Continue cooking and whisking until the mixture starts to thicken, about a minute. Transfer to a bowl and allow to cool slightly.
• For the creamy coconut layer: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese until very smooth. Add the coconut cream, zest and rum extract and beat until combined and smooth. Beat in the eggs one at a time.
• Spread the pineapple mixture into the cooled crust. Pour the cream cheese mixture on top of the pineapple mixture. Bake until the filling is set, 40 to 50 minutes. Tent the edges of the crust with aluminum foil if the crust gets too dark. Remove to a wire rack and let cool to room temperature, then cover and refrigerate for at least 4 hours and up to overnight.
• For the topping: When ready to serve, whip together the heavy cream and confectioners' sugar in a large bowl to soft peaks. Spread the topping onto the chilled pie. Decorate the top of the pie with the coconut.

Steps:

• Mix all ingredients together.
• Pour into 2 loaf pans.
• Bake at 350 degrees for 25-30 minutes.

Steps:

• Preheat oven to 350.
• Grease and flour 9x5x3 inch loaf pan.
• In a medium bowl combine flour,sugar,baking powder,baking soda and salt.
• In a large bowl with mixer at medium speed,beat eggs,corn syrup,corn oil and rum until blended.
• Gradually stir in flour mixture just until moistened.
• Stir in pineapple and coconut.
• Pour into prepared pan.
• Bake 60-65 minutes.
• Cool in pan 10 minutes.
• Remove from pan and cool on wire rack.

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix 1/3 cup coconut, brown sugar, rum, melted butter, and 1/4 of the pineapple juice together in a bowl. Pour into the bottom of a 2 1/2-quart casserole dish. Place bread cubes on top.
• Mix coconut milk beverage, orange juice, white sugar, eggs, remaining coconut, remaining pineapple juice, cinnamon, and nutmeg together in large bowl. Pour over bread cubes and sprinkle with a little cinnamon.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 50 to 60 minutes.

Steps:

• Preheat oven to 350.
• Grease 9 x 5 in loaf pan. (Wilton Cake Release works best).
• Sift dry ingredients (including jello) together into bowl.
• In seperate bowl beat butter or margarine until creamy.
• Beat in white and brown (NOT POWDERED) sugars slowly.
• Beat in eggs (and rum if desired) THOROUGHLY.
• Slowly beat in dry ingredients.
• Finally beat in mashed bananas until well mixed.
• Pour into greased loaf pan.
• Center loaf pan in oven.
• Bake for 1 hour to 1 hour and 15 minutes OR until toothpick inserted in CENTER of loaf comes out clean.
• While loaf is baking prepare pineapple glaze.
• Sift powdered sugar into bowl.
• Beat powdered sugar together with pineapple juice until smooth.
• Pour over cooled loaf and sprinkle with toasted coconut.

Steps:

• With a sharp knife, peel crust from bread & save for another use. Cut bread into 1 inch cubes & set aside.
• In blender or food processor fitted with a metal blade, combine 1/2 of the following ingredients: Drink mix, pineapple juice, evaporated milk, cream of coconut & banana slices. Process till pureed & pour puree into a 6-cup bowl.
• Puree remaining 1/2 of liquid ingredients & banana slices as well as eggs & liqueur.
• Combine both purees & set aside.
• Combine raisins & crushed pineapple + the juice & set aside.
• Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
• Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
• Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hours
• TO SERVE: Divide pudding into 8-10 dessert dishes & serve hot. Garnish with fresh mint sprigs for that extra touch.

Steps:

• In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
• Combine raisins and crushed pineapple (and the juice); set aside.
• Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
• top with butter, cinnamon.
• Cover and cook on LOW 6 hours.
• Or.
• Place it in a well buttered 9 by 13 casserole.
• Bake at 350 for 1 hour.
• Serve hot with recipe #52907 or pineapple ice cream.

Steps:

• Line the bottoms of three greased and floured 8" x 4" loan pans with waxed paper and grease the paper. Set aside.
• In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
• In another bowl, combine the eggs, oil, and extracts.
• Stir in dry ingredients just until moistened.
• Fold in the zucchini, pineapple, and walnuts or pecans.
• Transfer to prepared pans.
• Bake at 350 for 45 to 55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing pans to wire racks.
• Gently remove waxed paper.

Steps:

• For the bread pudding, combine the cream of coconut, cream, sugar, pecans, undrained pineapple, coconut, butter, eggs, vanilla, cinnamon and nutmeg in a bowl and mix well.
• Add the bread cubes and mix gently. Let stand until the bread soaks up the mixture, adding additional bread if needed; the mixture should not be runny. Spoon the bread mixture into a buttered baking pan. Bake at 350*F for 1 hour, until golden brown. Let stand until room temperature.
• For the sauce, combine the sugar and butter in a saucepan. Cook over low heat until the sugar dissolves, stirring frequently. Remove from heat. Stir a small amount of the mixture into the egg yolks to temper them. Stir the egg yolks into the hot mixture and add the run gradually, stirring constantly until blended. Pour into a thermos to keep warm, or place in a water bath.
• Cut the bread pudding into 12 to 15 slices and arrange on dessert plates. Drizzle each with the warm sauce.

Steps:

• Grease and flour the bottoms and sides of 3 8 x 4 inch loaf pans; set aside.
• In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.
• In a separate bowl, mix together the eggs, oil, and extracts.
• Stir the wet ingredients into the dry ingredients until just combined.
• Fold in the zucchini, pineapple, and coconut.
• Pour batter into prepared pans.
• Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• Makes 3 loaves.
• You can also use this batter to make muffins.

Steps:

• Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Steps:

• Preheat over to 350 degree F or 180°C.
• Spray 11 x 7 inch glass baking dish with non stick cooking spray.
• Place cubed bread in large bowl; set aside.
• Combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. Drain pineapple reserve juice.
• Add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
• Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. Cool slightly.
• For the sauce add water to reserved pineapple juice to equal ¼ cup.
• Combine juice, preserves, coconut and rum in microwavable bowl.
• Microwave at high 2 - 3 minutes or until sauce is hot and bubbling cool to room temperature.
• Divide pudding among 8 plates; top each serving with 2 tablespoons of Pina Colada Sauce.