Pineapple Bread Pudding
A soft and sweet baked dish made with bread, pineapple, and a creamy custard, perfect for dessert, breakfast, or brunch.
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 9x13-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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven before serving.