What’s in This Pineapple Bread Pudding recipe?
We’ve combined bread pudding with pineapple for a delicious dish. I love that preparation takes just a few minutes, and then it goes in the oven for 1 hour to bake. Plus, there are only 6 ingredients!
Pineapple: This recipe works best with canned pineapple tidbits in natural juice. They’re larger than crushed pineapple but smaller than chunks, so they have the ideal texture and size. Keep half the juice to use. You can also use pineapple tidbits in light syrup, but this will make the final dish a bit sweeter. Or feel free to use crushed pineapple if that’s what you have. Bread Cubes: Use stale or day-old cubes of bread for best results, because they hold up while soaking in the milk and pineapple mixture. I used French bread, but you can use another hearty bread. Milk: Use any type of milk you like. I like whole milk for a super creamy and rich pudding. Eggs: Eggs create the thick custard texture. Beat them before mixing to incorporate air. Sugar: Granulated sugar sweetens things up. Butter: Use unsalted butter. You can quickly melt it in the microwave before mixing it with the other ingredients.
Variations To Try
I kept this pineapple bread pudding recipe simple so that the citrusy sweet pineapple flavor could shine. But you can add in a few other ingredients to change things up. Use brown sugar for a richer flavor. Or mix in things like shredded coconut, raisins, pecans, or walnuts.
How to Store and Reheat
I like to cover leftovers tightly with plastic wrap, but you can also keep them in an airtight container. It will keep in the fridge for up to 3 days. Reheat in the oven or microwave to warm up and serve.
How to Freeze
This pineapple bread pudding actually freezes really nicely. Let it cool after baking, then wrap it tightly in layers of plastic wrap and aluminum foil. It will keep up to 3 months. Thaw before serving.
Serving Suggestions
This easy bread pudding with pineapple tastes even better served with a dusting of cinnamon sugar, brown sugar, or powdered sugar on top. You can also drizzle caramel sauce or whipped cream on top of each slice. And don’t forget a scoop of ice cream! As a holiday side dish, it pairs well with pork. I like to serve it alongside my favorite Easter ham.
Notes from the Test Kitchen
If you’re using bread that’s more than a day old, I recommend letting the custard sit and soak into the bread for about 30 minutes before baking the pudding. I have found that this helps to evenly hydrate the bread so that you don’t end up with dry bits on the bottom.
How to Make Pineapple Bread Pudding Step by Step
Make the Pudding: Preheat oven to 325°F. Spray a large casserole dish with nonstick spray and set aside. In a large mixing bowl, stir 4 tablespoons of melted unsalted butter and 1½ cups of granulated sugar together. Stir in 3 large beaten eggs and 1 cup of milk. Add in 20 ounces of pineapple tidbits and half of the juice and stir to combine. Soak the Bread: Fold in 4 cups of stale bread cubes slowly, being careful not to crush the bread. Spread the Mixture: Pour the mixture into the prepared casserole dish. Bake the Pudding: Bake for 1 hour, or until the center is set. Top with brown sugar or cinnamon sugar (optional).
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