Go Back
+ servings
pineapple bread pudding with a scoop of ice cream

Pineapple Bread Pudding

Course: dessert/snack, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 359kcal
Author: Becky Hardin
Pineapple Bread Pudding, sometimes called Pineapple Jubilee, is a delicious recipe to make as a side for the holidays, or a breakfast or dessert for any time of year. Top with ice cream for an extra special treat.
Step-by-step photos can be seen below the recipe card.
Print Recipe

Equipment

Ingredients

  • 4 tablespoons unsalted butter 57 grams, melted (½ stick)
  • 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 (9x13 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
    close up on pineapple mixture
  • Fold in the bread cubes slowly, being careful not to crush the bread.
    4 cups stale bread cubes
    pineapple mixture in a mixing bowl
  • Pour the mixture into the prepared casserole dish.
    bread pudding mixture in a baking dish, before baking
  • Bake for 1 hour, or until the center is set.
    baked pineapple bread pudding
  • Top with brown sugar or cinnamon sugar (optional).
  • Serve as a side dish or dessert.

Video

Notes

  • 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.
Storage: Store pineapple bread pudding tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 359kcal | Carbohydrates: 63g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 173mg | Potassium: 201mg | Fiber: 2g | Sugar: 51g | Vitamin A: 362IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 2mg