A tasty breakfast or dessert, this Pineapple Bread Pudding is super flavorful, easy and only takes a handful of ingredients!
AN EASY BREAKFAST OR DESSERT
I love this version of bread pudding. It's not heavy at all and it tastes so fresh and not overly sweet. You can eat it as-is if you want this as a breakfast treat or if you are eating this as a dessert, you can top it with ice cream and/or a caramel sauce. This pineapple bread pudding recipe really is so easy and you may already have all the ingredients on hand!
FREQUENTLY ASKED QUESTIONS:
We use regular white bread for this recipe but you can also use French bread, brioche or Texas toast - whatever you have on hand.
Absolutely, some other ingredients that I experimented with are fresh lemon juice and cinnamon for a slightly different flavor.
That is a personal preference but we love to serve this with vanilla ice cream, caramel sauce, crushed pineapple or even whipped cream.
No, sometimes bread puddings do need to sit to soak up the liquid but since we used regular sandwich bread, it soaks it up pretty quickly so it can be mixed and poured into the pan right away.
This can be stored in an airtight container or in the pan covered with plastic wrap where it will keep for up to 3 days. This can be served warm or cold.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- white bread
- crushed pineapple
- granulated sugar
- vanilla extract
- vanilla ice cream and caramel sauce for topping (optional)
HOW TO MAKE PINEAPPLE BREAD PUDDING:
Preheat the oven to 350F degrees. In a large mixing bowl, whisk together the eggs, sugar, pineapple, vanilla and melted butter.
Tear the bread into chunks and add to the egg mixture.
Stir the bread gently into the mix. Pour the mix into a lightly greased 8x8-inch baking dish or a deep dish pie pan.
Bake for 30-35 minutes until golden and set. Remove from the oven and let cool slightly before serving.
I like serving this with a scoop of vanilla on top and a drizzle caramel sauce.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Pineapple Bread Pudding
- 10 slices white sandwich bread
- ½ cup salted butter, melted
- 5 large eggs
- 20 ounce can crushed pineapple, drained
- 1 cup granulated sugar
- 1 ½ teaspoons vanilla extract
- vanilla ice cream and caramel sauce, for topping, optional
- Preheat the oven to 350F degrees.
- In a large mixing bowl, whisk together the eggs, sugar, pineapple, vanilla and melted butter.
- Tear the bread into chunks and add to the egg mixture.
- Stir the bread gently into the mix.
- Pour the mix into a lightly greased 8x8-inch baking dish (or a deep dish pie pan.)
- Bake for 30-35 minutes until golden and set (no longer jiggly).
- Remove from the oven and let cool slightly before serving. I like serving this with a scoop of vanilla on top and a drizzle of caramel sauce.
- Other breads can be used, see above on suggestions.
- Add in some fresh lemon juice and cinnamon for more flavor.
- Top with ice cream, caramel sauce, crushed pineapple or whipped cream.
- This is great for breakfast or dessert.
- This can be served warm or cold.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.