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Pineapple Bread Pudding Recipe

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4.4 from 72 reviews

  • Author: Ava
  • Total Time: 52 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Pineapple Bread Pudding is a delightful dessert combining sweet, juicy pineapple with soft bread cubes soaked in a buttery, vanilla-infused custard. Baked until golden and slightly caramelized with a brown sugar topping, it offers a comforting, tropical twist on traditional bread pudding, perfect to serve warm or chilled with caramel sauce or vanilla ice cream.

Ingredients

Main Ingredients

  • 3 large eggs, beaten
  • 1 cup sugar
  • 1 cup fresh pineapple cubes (about 5-6 slices) or canned pineapple, drained
  • 1/2 cup butter, at room temperature
  • 1 teaspoon vanilla essence
  • 10 slices white bread, cut into cubes
  • 2-3 tablespoons fresh milk or pineapple juice (optional, for moisture)
  • 2 tablespoons brown sugar

Instructions

  1. Prepare baking dish: Lightly butter a baking dish and cover it with foil, buttering the foil as well to prevent sticking. This helps with easy removal and even baking.
  2. Beat eggs and sugar: In a large bowl, crack and whisk the 3 large eggs together with 1 cup of sugar until the sugar is completely dissolved and the mixture becomes smooth and slightly frothy.
  3. Add pineapple and butter: Stir in 1 cup of chopped fresh pineapple cubes (or drained canned pineapple) to the egg mixture, then add the room temperature butter. Mix briefly to combine everything well.
  4. Add vanilla essence: Pour in 1 teaspoon of vanilla essence and mix thoroughly for enhanced flavor.
  5. Add bread cubes: Tear or cut 10 slices of white bread into small cubes and add these into the mixture. Press and mix the bread thoroughly until it breaks down and forms a pulp-like texture, blending well with the custard mixture.
  6. Adjust moisture: Check the consistency of the mixture; if it feels dry, gently fold in 2-3 tablespoons of fresh milk or pineapple juice to keep the pudding moist.
  7. Transfer to baking dish: Pour the bread and pineapple mixture into the prepared baking dish, smoothing and pressing it down evenly to create a compact layer.
  8. Add brown sugar topping: Sprinkle 2 tablespoons of brown sugar evenly over the top of the mixture to create a caramelized crust during baking.
  9. Bake: Preheat your oven to 325°F (170°C). Bake the pudding uncovered for about 40 minutes or until the top is golden brown. Depending on your altitude, baking time may extend to 60 minutes.
  10. Rest and serve: Allow the pudding to rest for 10-15 minutes after baking to set properly. Alternatively, cool completely and chill before serving. For extra indulgence, serve with caramel sauce or a scoop of vanilla ice cream.

Notes

  • If fresh pineapple is unavailable, canned pineapple can be used; just be sure to drain it well.
  • Adding milk or pineapple juice is optional but recommended if you prefer a moister pudding.
  • Lightly buttering the foil helps prevent sticking and eases removal from the pan.
  • Baking times can vary; keep an eye on the pudding to avoid over-browning.
  • Resting the pudding after baking improves texture and flavor melding.
  • Pair with caramel sauce or vanilla ice cream for a richer dessert experience.
  • Prep Time: 12 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pineapple-bread-pudding-recipe/