Published
Pineapple Bread Pudding is the perfectly sweet dish you need for holidays. This was a family recipe a friend shared with me about 10 years ago, and I’ve been making it ever since. I only changed a few things, because it’s classic and perfect as is. It’s really easy to make, it comes out of the oven warm and tasty, and the bread soaks up the pineapple pudding mixture to create an amazing texture and flavor. I love to serve it for dessert or as a sweet side dish.
What’s in This Pineapple Bread Pudding recipe?
We’ve combined bread pudding with pineapple for a delicious dish. I love that preparation takes just a few minutes, and then it goes in the oven for 1 hour to bake. Plus, there are only 6 ingredients!
- Pineapple: This recipe works best with canned pineapple tidbits in natural juice. They’re larger than crushed pineapple but smaller than chunks, so they have the ideal texture and size. Keep half the juice to use. You can also use pineapple tidbits in light syrup, but this will make the final dish a bit sweeter. Or feel free to use crushed pineapple if that’s what you have.
- Bread Cubes: Use stale or day-old cubes of bread for best results, because they hold up while soaking in the milk and pineapple mixture. I used French bread, but you can use another hearty bread.
- Milk: Use any type of milk you like. I like whole milk for a super creamy and rich pudding.
- Eggs: Eggs create the thick custard texture. Beat them before mixing to incorporate air.
- Sugar: Granulated sugar sweetens things up.
- Butter: Use unsalted butter. You can quickly melt it in the microwave before mixing it with the other ingredients.
Variations To Try
I kept this pineapple bread pudding recipe simple so that the citrusy sweet pineapple flavor could shine. But you can add in a few other ingredients to change things up. Use brown sugar for a richer flavor. Or mix in things like shredded coconut, raisins, pecans, or walnuts.
How to Store and Reheat
I like to cover leftovers tightly with plastic wrap, but you can also keep them in an airtight container. It will keep in the fridge for up to 3 days. Reheat in the oven or microwave to warm up and serve.
How to Freeze
This pineapple bread pudding actually freezes really nicely. Let it cool after baking, then wrap it tightly in layers of plastic wrap and aluminum foil. It will keep up to 3 months. Thaw before serving.
Serving Suggestions
This easy bread pudding with pineapple tastes even better served with a dusting of cinnamon sugar, brown sugar, or powdered sugar on top. You can also drizzle caramel sauce or whipped cream on top of each slice. And don’t forget a scoop of ice cream!
As a holiday side dish, it pairs well with pork. I like to serve it alongside my favorite Easter ham.
Notes from the Test Kitchen
If you’re using bread that’s more than a day old, I recommend letting the custard sit and soak into the bread for about 30 minutes before baking the pudding. I have found that this helps to evenly hydrate the bread so that you don’t end up with dry bits on the bottom.
5-Star Review
“I’m 62 years old and my mother used to make this. I haven’t found the recipe til now.
You’re the best!” -Paul
Pineapple Bread Pudding
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Ingredients
- 4 tablespoons unsalted butter 57 grams, melted (½ stick)
- 1½ cups granulated sugar 300 grams
- 3 large eggs 150 grams, beaten
- 1 cup milk 227 grams
- 20 ounces pineapple tidbits 567 grams, drain half the juice (1 can)
- 4 cups stale bread cubes 176 grams
Instructions
- Preheat oven to 325°F. Spray a large casserole dish (9×13 inches or 2.5 quarts) with nonstick spray and set aside.
- In a large mixing bowl, stir the melted butter and sugar together. Stir in the beaten eggs and milk.4 tablespoons unsalted butter, 1½ cups granulated sugar, 3 large eggs, 1 cup milk
- Add in the pineapple and remaining juice and stir to combine.20 ounces pineapple tidbits
- Fold in the bread cubes slowly, being careful not to crush the bread.4 cups stale bread cubes
- Pour the mixture into the prepared casserole dish.
- Bake for 1 hour, or until the center is set.
- Top with brown sugar or cinnamon sugar (optional).
- Serve as a side dish or dessert.
Becky’s Tips
- Use day-old bread for best results. The slightly-stale bread will hold up better as it soaks up the milk and pineapple juice.
- I used French bread, but you can use whatever you have on hand.
- If it seems to be browning too quickly in the oven, you can lightly cover it with aluminum foil towards the end of the cook time.
- Be sure to keep about half of the juice from the can of pineapple to mix into the casserole.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pineapple Bread Pudding Step by Step
Make the Pudding: Preheat oven to 325°F. Spray a large casserole dish with nonstick spray and set aside. In a large mixing bowl, stir 4 tablespoons of melted unsalted butter and 1½ cups of granulated sugar together. Stir in 3 large beaten eggs and 1 cup of milk. Add in 20 ounces of pineapple tidbits and half of the juice and stir to combine.
Soak the Bread: Fold in 4 cups of stale bread cubes slowly, being careful not to crush the bread.
Spread the Mixture: Pour the mixture into the prepared casserole dish.
Bake the Pudding: Bake for 1 hour, or until the center is set. Top with brown sugar or cinnamon sugar (optional).
The center should be firmly set, not wet, droopy, or soggy. The bread and pineapple will be beautifully golden brown.
This tastes amazing either hot or cold. I love eating it fresh out of the oven (warm), but leftovers straight out of the fridge are good too.
Canned pineapple really works best for this recipe because it includes the juices you’ll need. However, if you do use fresh, cut and dice it into very small pieces. Then add an equivalent amount of pineapple juice into the recipe.
Hi Joyce, we list the ingredients at the top, then link them to each step so that you don’t have to scroll back up to re-read the amounts. Many of our readers find this feature helpful. We’re sorry to hear you did not!
I have made this for years, and the recipe is always well-received. It is particularly good as a side with ham during the holidays. It is one of my most requested recipes. I sometimes use !/2 white sugar, and 1/2 brown sugar as it gives it another layer of richness.
Can fresh pineapple be used in place of canned?
Yes, but it may have a shaper flavor than canned!
Trying this recipe now. Am curious how part brown sugar would taste.
We think that would be delish!
Delicious but definitely should use only half the sugar. It was wayyy too sweet, you use so much canned pineapple and that in and of itself is very sweet. Otherwise, delicious!
Thanks for sharing what worked for you, Daniela!
Can salted butter be used? I don’t care for unsalted butter.
While you can use salted butter, we don’t recommend it, as saltiness varies among brands. This dish may end up too salty depending on which brand of butter you choose!
How would croissants taste with this recipe?
We think they’d be delicious!
Can I use crushed pineapple?
IF you’d like!
Can I use crushed pi
Can feesh pineapple be used instead of canned?
Yes you can!