This Pineapple Bread Pudding is a warm, comforting dessert with a tropical flair. Soft cubes of white bread soak up a rich custard made with eggs, sugar, and butter, while crushed pineapple adds bursts of juicy sweetness in every bite. Topped with a caramelized layer of brown sugar, it’s golden, gooey, and perfect for brunch, dessert, or even breakfast leftovers.
Why You’ll Love This Recipe:
Perfect for gatherings – Great for potlucks, brunches, or holiday meals.
Minimal prep, maximum flavor – Comes together in minutes using pantry staples.
Tropical meets classic – Crushed pineapple adds bright, tangy sweetness to this traditional custard dessert.
Ingredients Breakdown:
½ cup butter (1 stick), melted – Adds rich flavor and helps create a moist, tender pudding texture.
1 cup white sugar – Sweetens the custard base and balances the tart pineapple.
6 eggs – Provides structure and richness, turning the mixture into a custard when baked.
½ tablespoon vanilla extract – Enhances the flavor with warm, aromatic notes.
6 thick slices of white bread, cubed – The base of the pudding; absorbs the custard and becomes soft and fluffy.
1 (20 oz) can crushed pineapple, drained – Adds moisture, sweetness, and a tropical tang.
½ cup packed brown sugar – Sprinkled on top for a golden, caramelized crust.
Tips and Tricks:
Day-old bread works best – Slightly stale bread absorbs the custard without falling apart.
Drain pineapple thoroughly – Too much liquid can make the pudding soggy.
Test for doneness – Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs.
Variations and Customizations:
Add coconut flakes for a Piña Colada-inspired twist.
Top with whipped cream or vanilla ice cream for an extra-decadent dessert.
Use Hawaiian sweet rolls for an ultra-fluffy, flavorful base.
Add raisins or chopped nuts for texture and contrast.
Spice it up – A dash of cinnamon or nutmeg enhances the warm, comforting flavor.
Pairing Suggestions:
Serve warm with whipped cream or a drizzle of sweetened condensed milk.
Pair with a cup of coffee or chai tea for a cozy dessert moment.
Great as a brunch treat alongside fresh fruit and mimosas.
Storage Instructions:
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the oven at 300°F or microwave in 30-second bursts.
Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Popular Questions:
Can I use canned pineapple chunks instead of crushed?
Yes, but make sure to chop them finely for even distribution.
Can I make this ahead of time?
Absolutely! Assemble the pudding, cover, and refrigerate overnight. Bake fresh the next day.
Is this recipe kid-friendly?
Definitely! The sweet pineapple and soft custard texture make it a hit with kids.
Can I make it dairy-free?
Yes! Use dairy-free butter and a plant-based milk substitute for a non-dairy version (though texture may vary).
Pineapple Bread Pudding
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the melted butter and white sugar until well combined.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the cubed bread and drained pineapple, stirring until all the bread is fully saturated.
- Pour the mixture into the prepared baking dish and sprinkle the brown sugar evenly over the top.
- Bake for 50–55 minutes, or until the top is golden and set.
