Before we get into the buttery, golden deliciousness of this Pineapple Bread Pudding, I just want to say—thank you for being here. Truly. This is one of those nostalgic, comforting recipes that doesn’t try to be fancy… and doesn’t need to. It’s humble, heartwarming, and incredibly satisfying in the way only old-school desserts can be.
If you’ve never had pineapple in bread pudding before, prepare to be surprised—in the best way. This dish is sweet, custardy, and just a little tropical. It’s simple, unique, and comes together with pantry staples in under an hour.
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What Is Pineapple Bread Pudding?
Pineapple Bread Pudding is a twist on traditional bread pudding that adds crushed pineapple for a bright, juicy flavor. It’s made with thick white bread, eggs, butter, and sugar, all baked into a rich custard and finished with a caramelized brown sugar topping.
Somewhere between dessert and brunch, this recipe feels right at home on any holiday table or lazy Sunday morning spread.
Why You’ll Love This Recipe
- ✅ Quick to prepare – just 15 minutes of hands-on time
- ✅ Only 7 ingredients – pantry-friendly and affordable
- ✅ Comforting & unexpected – traditional with a tropical surprise
- ✅ Crowd-friendly – serves 8 and doubles easily
- ✅ Warm, buttery, and so satisfying
What Does It Taste Like?
Imagine the creamy, custard-like richness of classic bread pudding—then add juicy bits of pineapple for a slightly tangy, sweet pop in every bite. The vanilla eggs and buttery bread soak into a soft, melt-in-your-mouth base, while the brown sugar on top bakes into a golden, caramelized crust.
It’s like if pineapple upside-down cake and French toast casserole had a baby. In other words: YES, please.
Ingredients You’ll Need
🍍 For the Pudding:
- ½ cup melted butter
- 1 cup white sugar
- 6 large eggs
- ½ tbsp vanilla extract
- 6 thick slices white bread, cubed (day-old bread works best)
- 1 (20 oz) can crushed pineapple, drained
🍬 For the Topping:
- ½ cup packed brown sugar
Tools You’ll Need
- 8×8-inch baking dish
- Mixing bowls
- Whisk
- Spatula
- Measuring cups & spoons
- Knife & cutting board (for cubing bread)
Optional Add-Ins & Substitutions
- No white bread? Use challah, brioche, or even leftover hamburger buns.
- Want extra spice? Add a dash of cinnamon or nutmeg to the custard.
- Richer flavor? Use half-and-half instead of butter for the custard base.
- Love texture? Sprinkle in shredded coconut or chopped macadamia nuts.
- Boozy twist? Add 1–2 tbsp rum or dark spiced liquor to the egg mixture.
How to Make Pineapple Bread Pudding – Step-by-Step
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Grease an 8×8-inch baking dish with butter or non-stick spray.
Step 2: Make the Custard Base
In a large mixing bowl, whisk together the melted butter and white sugar until light and slightly airy.
Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 3: Add Bread & Pineapple
Fold in the cubed bread and drained crushed pineapple. Mix gently until the bread is fully soaked and the mixture is evenly combined.
Step 4: Transfer to Baking Dish
Pour the mixture into your prepared baking dish and spread evenly.
Step 5: Add the Brown Sugar Topping
Sprinkle the brown sugar evenly over the top. This will create a lightly crisp, golden crust as it bakes.
Step 6: Bake
Bake for 50–55 minutes, or until the top is golden brown and the center is set but still slightly soft. Let it cool for 10–15 minutes before serving.
What to Serve With Pineapple Bread Pudding
- A drizzle of warm caramel sauce or maple syrup
- Whipped cream or vanilla ice cream
- Fresh berries or a scoop of pineapple sorbet
- Coffee, tea, or even a mimosa if serving for brunch!
Tips for Success
- Use day-old bread for best texture—it absorbs the custard without getting mushy.
- Drain the pineapple well to avoid excess moisture.
- Let it rest after baking to firm up for cleaner slices.
- Bake until golden – a slightly crispy top = perfection.
Storage & Reheating
- Refrigerator: Cover and store leftovers for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.
- To reheat: Warm individual portions in the microwave or reheat the entire pan in a 300°F oven until hot.
FAQs About Pineapple Bread Pudding
Can I make this ahead of time?
Yes! Assemble it up to 1 day in advance and refrigerate, covered. Bake just before serving.
Is it a dessert or a breakfast dish?
Both! It’s sweet enough for dessert, but it’s also a favorite at brunch tables and holiday breakfasts.
Can I add raisins or coconut?
Absolutely. Add ½ cup raisins, shredded coconut, or even white chocolate chips if you like!
Does it taste super pineapple-y?
No—it’s more of a gentle tropical note that balances the custard’s richness. Not overwhelming at all.
Final Thoughts
This Pineapple Bread Pudding is the kind of recipe that quietly steals the show. It’s unpretentious, full of character, and downright delicious. Whether you’re bringing it to a brunch, making it for a cozy night in, or serving it with ice cream after dinner, it always feels like a warm, familiar hug.
And with hundreds of glowing reviews, it’s clear: this one’s a keeper.
More Sweet Comforts to Try
- 🍌 Banana Bread Pudding with Caramel Sauce
- 🍞 Cinnamon Roll French Toast Bake
- 🥥 Toasted Coconut Tres Leches Cake
- 🍎 Old-Fashioned Apple Crisp
Show Me Your Slice! 📸
If you try this Pineapple Bread Pudding, I’d love to see it! Leave a review, pin it to Pinterest, or tag your tropical treat with #MmmRecipes on Instagram.
Nutritional Info (Per Serving – Approx.)
- Calories: 340
- Fat: 17g
- Carbs: 39g
- Sugars: 31g
- Protein: 6g
Vegetarian | Contains Eggs, Gluten, Dairy
Thanks for baking with me today. Here’s to sunshine, comfort food, and desserts that make you smile. 💛🍍
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