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Pineapple Bread Pudding is a simple and delicious dish that is just perfect for Christmas. It works as both a side dish and a dessert, meaning you have plenty of reasons to eat it. The texture and flavor of this easy pineapple dessert is so good! It's fluffy, sweet, and the cinnamon on top is the perfect addition.

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
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.
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
  • 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.

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