Pineapple Bread Pudding is a scrumptious recipe perfect for dessert, breakfast or brunch. Each bite of bread is soaked in a sweet pineapple mixture for a great treat.
I love to make bread pudding and this Pineapple Bread Pudding Recipe is a new favorite. It’s an easy oven baked dessert along with Peach Bread Pudding, Pumpkin Bread Pudding and Cinnamon Roll Bread Pudding. Anytime I have bread going stale, I love to make bread pudding.
I have been doing this for years and it’s a delicious way to transform bread cubes. The sweet flavor of pineapple makes this recipe so delicious. If you have leftover pineapple, make Hummingbird Bread and Pineapple Cookies.
Table of contents
Why we love this recipe
- Only a few ingredients. The recipe only calls for a few pantry staples to make this.
- Pineapple flavor. The pineapple flavor is delicious in this bread pudding.
- Great way to use stale bread. Save money and use stale bread to make this instead of tossing it.
Ingredients
- Butter (melted)
- Granulated Sugar
- Milk
- Large Eggs
- Crushed Pineapple, drained
- White Bread (diced into 1 inch pieces)
- Vanilla Extract
- Ice Cream (for serving)
- Caramel Sauce (for serving)
Scroll to the bottom and get the entire ingredient list.
Variations and Additions
- Nuts. Chopped walnuts, macadamia nuts or pecans make a great addition to this recipe.
- Coconut. Try adding shredded coconut to the batter for a tropical taste.
- Dried Fruit. Raisins combine perfectly with this recipe.
- Brown Sugar. Substitute brown sugar for white sugar. This will result in a richer flavor.
Step by step instructions
- Step 1. Preheat the oven to 325 degrees. Then spray a 9X13 baking pan with a non-stick cooking spray.
Step 2. Get out a large mixing bowl. Combine the melted butter, sugar and eggs.
Step 3. Add the milk and crushed pineapple.
Step 4. Carefully stir the diced bread into the mixture.
Step 5. Then pour the mixture into the baking dish. Cover the pan with foil and bake for 40 minutes.
Step 6. During the last 10 minutes, uncover and bake until the top gets brown and the bread pudding sets.
Step 7. Serve topped with No Churn Vanilla Ice Cream. Drizzle Easy Homemade Caramel Sauce on top.
Storage
Refrigerate the leftovers in an airtight container for up to 3-4 days.
FAQs
Bread pudding is delicious served either way. The beauty of this recipe is how versatile it is.
This recipe is best using canned pineapple with pineapple juice. It helps to give the bread the perfect taste and texture.
You really can use any type of bread you have on hand. The key is using stale or day-old bread. This will allow the mixture to soak into the bread for lots of flavor.
More Pineapple Recipes
- Pineapple Bread
- Easy Upside Down Pineapple Cupcakes
- Pineapple Upside Down Dump Cake
- 65 Easy Pineapple Dessert Recipes
Gather the ingredients and make this easy recipe. Then please leave a comment and star rating. I love hearing from you!
Pineapple Bread Pudding
Ingredients
- 6 Tablespoons Butter melted
- 1 cup Granulated Sugar
- 3/4 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
- Ice Cream for serving
- Caramel Sauce for serving
Instructions
- Preheat the oven to 325 degrees Fahrenheit and spray a 9X13 baking pan with a non-stick cooking spray.
- In a large mixing bowl, stir together the melted butter, sugar, milk, eggs and crushed pineapple.
- Gently stir the diced bread into the mixture.
- Pour the mixture into the baking dish.
- Cover the pan with foil and bake for 40 minutes. Uncover and bake for an additional 10-15 minutes until the top is browned and the bread pudding is set.
- Serve topped with the ice cream and caramel sauce drizzled on top.
