Pineapple Bread Pudding is a soft and sweet baked dish made with bread, pineapple, and a creamy custard. It’s easy to prepare and perfect for dessert, breakfast, or brunch. Each bite is warm, moist, and full of tropical flavor from the crushed pineapple.
Why We Love This Pineapple Bread Pudding Recipe
There’s something deeply satisfying about this pudding. It combines soft bread with a sweet pineapple mixture, creating a texture that’s creamy yet holds its shape. One reason to love this recipe is its versatility—you can enjoy it warm or chilled, plain or with toppings like caramel sauce or vanilla ice cream.
Another reason? It’s budget-friendly and uses everyday ingredients. Most of what you need is likely already in your kitchen. Plus, you don’t need to be an expert baker to get it right. You just mix, bake, and serve. It’s a great go-to dish for holidays, potlucks, or weekend breakfasts when you want something warm, sweet, and crowd-pleasing.
Ingredients for Pineapple Bread Pudding
Let’s take a closer look at what goes into making this comforting recipe. Each ingredient plays an important role, balancing flavor and texture in every bite.
- 6 tablespoons butter, melted
- 1 cup granulated sugar
- ¾ cup milk
- 4 large eggs
- 1 can (20 ounces) crushed pineapple, drained
- 10 slices of white bread, diced into 1-inch pieces
- 2 teaspoons vanilla extract
- Ice cream (for serving)
- Caramel sauce (for serving)
How to Make Pineapple Bread Pudding Directions
Start by preheating your oven to 325°F (163°C). Spray a 9×13-inch baking dish with non-stick cooking spray. This helps keep the pudding from sticking and makes cleanup much easier.
In a large bowl, combine the melted butter with the sugar. Stir until the sugar starts to dissolve and you get a smooth mixture. Then add the milk and vanilla extract. Mix them well.
Now crack the eggs into the bowl. Beat them until the mixture is fully blended. The eggs are what hold the pudding together and give it that classic custardy texture.
Next, add the drained crushed pineapple. It’s important to drain it well so the pudding doesn’t get watery. Stir it into the mixture, making sure it’s evenly distributed.
Now take your white bread slices—preferably day-old or slightly dry bread works best—and cut them into 1-inch cubes. Add the diced bread into the bowl and gently stir to coat every piece. Let it sit for a couple of minutes to absorb some of the liquid.
Pour the mixture into your prepared baking dish. Spread it out so everything is even. Cover the dish with aluminum foil and place it in the oven.
Bake for 40 minutes covered. This helps the pudding cook evenly and stay moist. After 40 minutes, remove the foil and bake for another 10 to 15 minutes. This step browns the top and adds a nice texture contrast to the soft inside.
You’ll know it’s done when the top is golden brown and the center is set. You can insert a toothpick—if it comes out mostly clean, it’s ready.
Once baked, let it rest for about 10 minutes before serving. This allows the pudding to set a bit more and makes slicing easier.
To serve, spoon it onto plates and top with a scoop of ice cream and a drizzle of caramel sauce. The warmth of the pudding melts the ice cream slightly, creating a creamy, sweet finish you’ll want to savor.
How to Serve Pineapple Bread Pudding
You can enjoy this dish in so many ways. Serve it warm straight from the oven for a cozy breakfast or brunch. It’s a great alternative to pancakes or French toast, and it pairs beautifully with coffee or tea.
For dessert, you can dress it up with a scoop of vanilla ice cream and a drizzle of caramel sauce. The hot-and-cold combination adds a fun contrast that’s satisfying and rich. If you want a lighter option, sprinkle powdered sugar on top and serve it with a handful of fresh berries.
It also works well for special occasions. If you’re hosting a holiday meal, brunch buffet, or potluck, this dish can be made ahead and warmed just before serving. Its homestyle appearance and golden top make it inviting for any table.
Expert Tips: Pineapple Bread Pudding
- Use day-old bread: Slightly dry bread absorbs the custard mixture better without turning soggy. If your bread is fresh, you can toast it lightly before using.
- Drain the pineapple well: Extra moisture can throw off the custard consistency. Use a fine strainer or press the fruit lightly to remove excess juice.
- Don’t overmix: Once the bread is added, gently fold it into the mixture. Overmixing can break up the bread too much and affect the texture.
- Check doneness carefully: You want the center to be set but not dry. A little jiggle is fine; it will firm up as it cools.
- Customize your toppings: While caramel and ice cream are classic, you can also use whipped cream, honey, or even a light dusting of cinnamon for variety.
- Let it rest before slicing: Giving the pudding 5–10 minutes to cool slightly helps it hold its shape when served.
How to Store Pineapple Bread Pudding
Once cooled, transfer any leftovers to an airtight container. You can store it in the refrigerator for up to 3–4 days. When you’re ready to eat it again, reheat individual portions in the microwave for about 30 seconds to 1 minute. If you’re warming up a larger amount, cover it with foil and place it in a 325°F oven for about 10–15 minutes.
Avoid freezing this dish, as the texture may change. The custard can separate once thawed, and the bread may become mushy. It’s best enjoyed fresh or within a few days of baking.
Variation of Pineapple Bread Pudding
This recipe is great on its own, but you can switch things up to make it your own.
- Add shredded coconut: Stir in ½ cup of unsweetened shredded coconut with the pineapple. It enhances the tropical flavor and adds a chewy texture.
- Use different bread: Try using brioche or Hawaiian rolls for a richer flavor. Whole wheat bread gives a more hearty taste, too.
- Spice it up: Add a pinch of cinnamon or nutmeg to the mixture for extra warmth. These spices pair beautifully with pineapple.
- Include chopped nuts: Walnuts or pecans give a crunchy contrast to the soft bread. Stir them in before baking or sprinkle them on top.
- Add raisins or dried fruit: If you like extra sweetness and chew, mix in ¼ cup of golden raisins or chopped dried apricots.
- Swap the pineapple: If you’re curious to try something different, substitute the crushed pineapple with chopped apples or peaches for a new twist.
FAQ about Pineapple Bread Pudding
What kind of bread works best for pineapple bread pudding?
Use plain white bread, brioche, or rolls that are slightly dry or a day old. This helps the bread soak up the custard without turning mushy.
Can I make this pudding ahead of time?
Yes. You can prepare and refrigerate the mixture in the baking dish overnight. Bake it the next morning for fresh results.
How do I know when the bread pudding is done?
The top should be golden and slightly crisp, and the center should not jiggle too much. A knife or toothpick should come out mostly clean.
What can I use instead of crushed pineapple?
You can use finely chopped fresh pineapple or canned pineapple tidbits that you crush lightly with a fork and then drain.
Is this dish too sweet for breakfast?
Not at all. It’s mildly sweet and can be served without caramel or ice cream if you want a more breakfast-friendly version.
Can I reduce the sugar in the recipe?
Yes. If you prefer less sweetness, reduce the sugar to ¾ cup. The pineapple still adds natural sweetness to the dish.
Do I need to use milk, or can I use a substitute?
You can substitute milk with a plant-based milk like almond or oat. Just make sure it’s unsweetened to control the sugar level.
Pineapple Bread Pudding
Ingredients
- 6 tablespoons butter (melted)
- 1 cup granulated sugar
- ¾ cup milk
- 4 large eggs
- 1 can crushed pineapple (20 ounces, drained)
- 10 slices white bread (diced into 1-inch pieces)
- 2 teaspoons vanilla extract
- for serving ice cream
- for serving caramel sauce
Instructions
- Preheat your oven to 325°F (163°C) and spray a 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine melted butter and sugar. Stir until smooth, then add milk and vanilla extract.
- Beat in the eggs until fully blended.
- Add the drained crushed pineapple and mix well.
- Cut the bread into 1-inch cubes and add to the mixture, gently stirring to coat. Let it sit for a couple of minutes.
- Pour the mixture into the prepared baking dish and cover with aluminum foil.
- Bake for 40 minutes covered, then remove the foil and bake for an additional 10 to 15 minutes until golden brown and set.
- Let it rest for about 10 minutes before serving. Serve warm with ice cream and caramel sauce.
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