Pineapple Bread Pudding is the ultimate tropical twist on a classic comfort dessert. It’s soft, buttery, and golden on top, with a melt-in-your-mouth custard texture that’s bursting with juicy pineapple flavor. Whether you serve it warm for breakfast, at a holiday brunch, or as an after-dinner dessert, every spoonful feels like sunshine in a dish!
Who Is This Recipe For?
This recipe is perfect for anyone who loves simple old-fashioned desserts with a fruity touch. If you enjoy classics like bread pudding, pineapple upside-down cake, or custard-based sweets, this one’s for you. It’s beginner-friendly, family-approved, and ideal for busy cooks who want a no-fuss dessert with big flavor.
Ingredients
For the Pudding:
- 6 slices day-old white bread (cut into cubes, crusts removed)
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 (20 oz / 560 g) can crushed pineapple (with juice)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For the Topping (optional):
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
Instructions
- Preheat oven: Set to 350°F (175°C) and grease an 8×8-inch baking dish.
- Cream butter and sugar: In a large mixing bowl, beat together butter and sugar until light and fluffy.
- Add eggs: Mix in the eggs one at a time until fully incorporated.
- Add pineapple: Stir in the crushed pineapple (with its juice), vanilla extract, and salt.
- Combine with bread: Gently fold in the bread cubes until well coated. Let sit 5–10 minutes for the bread to absorb the liquid.
- Pour into pan: Transfer the mixture into the prepared baking dish and smooth the top.
- Add topping: Drizzle melted butter and sprinkle brown sugar evenly over the surface.
- Bake: Bake for 45–50 minutes, until the top is golden brown and the center is set.
- Serve: Allow to cool for 10 minutes before serving warm or at room temperature.
Kitchen Equipment Needed
- 8×8-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap portions in plastic wrap and freeze for up to 2 months. Reheat in the oven until warm.
- Reheat: Microwave individual portions for 20–30 seconds or bake at 300°F (150°C) for 10 minutes.
Recipe Tips
- Day-old or slightly stale bread works best for absorbing the custard.
- For extra flavor, add a pinch of cinnamon or nutmeg.
- Want it richer? Stir in a splash of heavy cream or coconut milk.
- Top with toasted coconut or chopped pecans for a crunchy twist.
FAQs
Can I use fresh pineapple instead of canned?
Yes! Just finely chop about 2 cups of fresh pineapple and add ¼ cup of pineapple juice for moisture.
Can I make it ahead of time?
Absolutely. You can assemble the pudding up to a day before, cover it tightly, and refrigerate. Bake just before serving.
What kind of bread works best?
White sandwich bread, brioche, or challah all work beautifully for this recipe.
Conclusion
This Pineapple Bread Pudding brings a taste of the tropics to your table with minimal effort and maximum comfort. Its golden top and creamy center make it a hit at brunches, potlucks, or family dinners. Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce for an unforgettable dessert!
