It just wouldn’t be Christmas without Pineapple Bread Pudding. It’s simple, delicious, and it works as both a side dish and a dessert, meaning you have plenty of reasons to eat it. This warm and comforting pineapple dessert is fluffy, sweet, and the cinnamon on top is the perfect addition.
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Pineapple Bread Pudding
This is the kind of recipe that checks off just about every box. You can eat it for dessert, you can eat it as a side dish, and you can even eat it for breakfast. There’s really no wrong time for Pineapple Bread Pudding!
Any time I come across a recipe that takes almost no time to prepare, I’m on board. Spend just a few minutes mixing the ingredients together, pour it into a baking dish, put it in the oven, and set the timer.
You almost don’t have to think about it at all–which is part of what makes it so good for the holidays. With all of the holiday madness, any dish that requires no thought is more than welcome.
This Pineapple Bread Pudding recipe is just perfect for Christmas!
Why You’ll Love This Easy Pineapple Dessert
Pineapple Bread Pudding recipe isn’t a traditional bread pudding, but I think it’s even better.
- Quick and easy: It only takes a few minutes to prepare before hitting the oven, and in just about an hour, it’s ready!
- A feast for the senses: The bread soaks up just the right amount of milk and mixes beautifully with the pineapple juice. The result is a fluffy, fruity, delicious dish that also happened to be super easy to make.
- Sweet, but not too sweet: This makes a great side dish since the sweetness isn’t overwhelming. It pairs nicely with ham on Christmas! That being said, it’s still sweet enough to make the perfect pineapple dessert and sophisticated enough to sneak in as a little breakfast treat.
How to Make Pineapple Bread Pudding
This bread pudding is easy-breezy to make. Preparation takes just a few minutes, and then it goes in the oven for 1 hour to bake.
Plus, there are only six ingredients: pineapple, bread, milk, sugar, eggs, and butter. You can’t get any easier than that!
Be sure to see the recipe card below for full ingredients & instructions!
- Cut bread into small cubes. Beat eggs in a separate bowl; set both aside.
- Combine melted butter and sugar in a mixing bowl, add in the eggs and milk, and then stir in the pineapple.
- Gently fold the bread cubes into the mixture.
- Pour everything into a casserole dish and bake for 1 hour at 325°F.
When it’s done, let it cool for a few minutes before serving. I like to sprinkle a bit of brown sugar and cinnamon on top, but it’s totally optional.
What Kind of Pineapple Do You Use?
I tested this recipe using canned pineapple tidbits (Tidbits are larger than crushed pineapple but smaller than chunks.) in natural juice.
Drain off half the juice and save the rest to use in the recipe. You could also use pineapple tidbits in light syrup, keeping in mind that this will make the final dish a bit sweeter.
What Type of Bread works best?
I use French bread for Pineapple Bread Pudding, because it’s soft and the crust isn’t overly tough.
Brioche or challah would be great choices, as well, because they’re sturdy enough to not fall apart when combined with the milk and eggs.
How Do You Store Leftovers?
Assuming you somehow have leftovers of this amazing stuff, you can easily save it for later. Just cover and refrigerate for up to a couple of days.
It reheats nicely, so just put it back in the oven when you want to go in for a second round.
Whether you eat with your Christmas brunch, dinner, or for dessert afterward (I won’t judge), you’re going to love this Pineapple Bread Pudding. It’s a holiday tradition the making!
If you like this recipe, try these other delicious recipes too:
- Pineapple Pretzel Salad
- Sticky Toffee Pudding Cake
- Caramel Apple Pie Bread Pudding
- Irish Bread Pudding with Whiskey Caramel Sauce
- Hot Chocolate Bread Pudding
Pineapple Bread Pudding
Ingredients
- 4 cups bread cubes I used French bread
- 1 1/2 cups sugar
- 3 eggs beaten
- 4 tablespoons butter 1/2 stick, melted
- 20 ounce can pineapple tidbits drain half the juice and keep the rest
- 1 cup milk
Instructions
- Preheat the oven to 325 degrees F. Spray a large casserole dish (9×12 inches or 2.5 quarts) with nonstick coating and set aside.
- Mix melted butter and sugar together in a large mixing bowl; then add beaten eggs and milk.
- Add in the pineapple and stir to combine.
- Fold in bread cubes slowly, being careful not to crush the bread.
- Pour the mixture into the prepared casserole dish.
- Bake at 325F for one hour or until the center is set.
- Top with brown sugar or cinnamon sugar (optional).
- Serve as a side dish or dessert. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Made this for NY Day with a ham. Reduced sugar to about 3/4 cup, and will cut it more next time. I subbed 1/2 cup of heavy cream I wanted to use fir an equal amount of milk. And I used 4 slices of King’s Hawaiian bread (which probably added sweetness). OMG – delicious!! Great and simple recipe. Love the melted butter hack!
Thanks for sharing, Jenn!
Made this recipient for dessert last week. It was very easy and very delicious! I used Brioche bread and used 1/4 cup Coffee Mate natural bliss coffee creamer and 3/4 cup of milk. Was really great!
Sounds great, thanks for sharing Bill!
This was incredible! I actually used less sugar, about 3/4 cup, maybe a little more pineapple and some of the juice from that. I also used cashew milk instead of regular, everything else the same. Will be making this again for a potluck!
Yum!! I’ll have to try it that way next time!
It was ver good But I had to add a little more pineapple juice to give more moisture. My spouse said it was too tight with the extra juice I added.
I’m glad you enjoyed it! Maybe next time try only adding half of the extra juice you put it, to even it out for everyone!
Excellent!! My family and I loved it and I will be making it for family events!
Love to hear that! You’re going to be a hit at all the parties!
This was delicious. I cut the sugar down to 1 cup and it was still delicious! Next time I might try 3/4 cup sugar. We love this dish with baked ham!
Thanks, Dorothy!