Ingredients

Scale

6 cups toasted Hawaiian bread cubes (or other bread)
1 cup milk (or coconut milk)
1 cup Pina Colada mixer (recipe here)
1/4 cup coconut rum
5 eggs
1/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups chopped pineapple
Chopped macadamia nuts (optional) & raw sugar, for the top

Instructions

Preheat the oven to 350 F. Put the bread cubes in a medium mixing bowl and pour the milk, Piña colada mixer and rum over top. Let them bask in the milk mixture for about 15 minutes, stirring a couple times to make sure they all get time to soak up the milk.
Meanwhile, whisk the eggs in a large mixing bowl until lightly frothy. Add the sugar, vanilla and spices and whisk until everything is nicely mixed. Add the chopped pineapple, then fold in the soaked bread cubes, making sure to add all the liquid to the mixture.
Line about 18 cupcake spots with liners or a piece of parchment paper. Fill to the top with the bread pudding mixture, adding a little liquid from the bottom to each one.
Bake at 350 F. for 30 – 40 minutes, until the little French toast cupcakes are golden brown on top and set in the middle. They should spring back when lightly touched in the middle.

Notes

These “cupcakes” are best enjoyed while they’re warm, but they’re good at room temperature too. They can be chilled and reheated in the microwave.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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