Is there anything more comforting than a warm, sweet dish of pineapple bread pudding? I remember the first time I made this delightful dessert; it was a rainy afternoon, and I was craving something cozy and tropical. I whipped up this recipe, and the moment it came out of the oven, my kitchen was filled with the irresistible aroma of cinnamon and sweet pineapple. Each bite is like a mini vacation, transporting you to a sunny beach with its deliciously soft bread soaked in a creamy custard. Trust me, the combination of the buttery bread and the juicy, tangy pineapple creates a flavor explosion that’s just heavenly! This pineapple bread pudding is not just a dessert; it’s a hug in a bowl, perfect for any gathering or just a special treat for yourself. You’ll love it, I promise!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 cups of cubed bread (I love using a mix of challah and sourdough for extra flavor!)
- 1 can (20 oz) of crushed pineapple, drained (make sure to press out the excess juice for the best texture)
- 4 large eggs (room temperature is best so they blend well)
- 2 cups of milk (whole milk gives it that rich creaminess; you can also use almond milk for a twist)
- 1 cup of sugar (you can adjust this based on your sweetness preference)
- 1 teaspoon of vanilla extract (the pure stuff makes a big difference!)
- 1 teaspoon of cinnamon (adds that warm, cozy flavor)
- 1/4 cup of melted butter (for richness; just don’t skip this part!)
How to Prepare Pineapple Bread Pudding
Alright, let’s get down to the fun part—making this scrumptious pineapple bread pudding! It’s super simple, and I’ll walk you through each step so you can impress everyone with your baking skills. Ready? Let’s do this!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This way, it’s all nice and hot when we’re ready to bake!
- In a large bowl, toss together your cubed bread and the drained crushed pineapple. Make sure the pineapple is well-drained so it doesn’t make the bread too soggy—nobody wants that!
- In another bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and melted butter until everything is nicely combined. You want this mixture to be smooth and creamy!
- Now, pour that delicious egg mixture over the bread and pineapple. Gently stir it all together until the bread is well-coated. I like to make sure every piece of bread gets a taste of that custardy goodness!
- Transfer the mixture into a greased baking dish. I usually use a 9×13 inch dish, but any similar size will work.
- Pop it in the oven and bake for about 45 to 50 minutes. Keep an eye on it; you want it to be set and golden brown on top. The aroma wafting through your kitchen will be heavenly!
- Once it’s done, let it cool for a bit before serving. Trust me, it’s hard to wait, but it’s worth it!
And there you have it! With just a few simple steps, you’re on your way to enjoying a warm, comforting slice of pineapple bread pudding. Yum!
Why You’ll Love This Recipe
- It’s incredibly easy to make, perfect for both beginner and experienced bakers alike!
- The sweet, tropical flavor of pineapple combined with warm spices creates a dessert that’s simply irresistible.
- It uses simple, everyday ingredients you probably already have in your pantry.
- This pineapple bread pudding is perfect for any occasion—whether it’s a family gathering, a potluck, or just a cozy night at home.
- It’s a great way to use up leftover bread, making it both delicious and resourceful.
- Serve it warm or at room temperature, making it versatile for any season.
- You can easily dress it up with toppings like whipped cream or ice cream for an extra special treat!
- It’s a crowd-pleaser that will leave everyone asking for seconds.
Tips for Success
Making the perfect pineapple bread pudding is all about those little touches and tweaks. Here are my top tips to ensure your dessert turns out amazing every time!
- Choose the right bread: Using a mix of breads, like challah or brioche, gives you a richer flavor and better texture. Stale bread works best since it soaks up the custard beautifully!
- Don’t skip the draining: Make sure you drain the crushed pineapple well! Excess juice can make your pudding soggy, and we definitely want a nice, firm texture.
- Room temperature eggs and milk: This helps everything combine smoothly. If your eggs and milk are cold, they can make the mixture clump together.
- Watch the baking time: Every oven is different, so start checking your pudding at the 40-minute mark. You want it to be set and slightly golden on top, but not overbaked!
- Cool before serving: I know it’s tempting to dig in right away, but letting it cool for about 10-15 minutes allows it to firm up a bit more, making it easier to slice.
- Experiment with flavors: Don’t be afraid to add a little twist! Try mixing in some coconut flakes or chopped nuts for added texture, or even a splash of rum for a fun kick.
- Store properly: If you have leftovers, store them in an airtight container in the fridge. It tastes just as good the next day, and you can even warm it up in the microwave!
With these tips, you’re all set for a deliciously successful pineapple bread pudding that’ll wow your family and friends. Enjoy the baking adventure!
Nutritional Information
Before we dive into the deliciousness, let’s chat about the nutritional side of this pineapple bread pudding. Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so these values are just estimates per serving. A typical slice of this sweet treat contains:
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 18g
- Protein: 5g
So, while you indulge in this delightful dessert, you can feel good knowing it’s a comforting treat without too much guilt! Enjoy every bite, my friend!
FAQ Section
Got questions about this delicious pineapple bread pudding? Don’t worry, I’ve got you covered! Here are some common queries I hear, along with my tips to help you out.
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can add a lovely brightness to your bread pudding. Just make sure to chop it finely and remove any excess juice, similar to what you’d do with the canned version.
What kind of bread works best?
I love using a mix of challah and sourdough for their rich flavors, but you can use any bread you have on hand! Just aim for something that’s a bit stale, as it soaks up the custard beautifully.
Can I make this recipe ahead of time?
Yes, you can! Prepare the mixture and store it in the fridge for up to a day before baking. Just give it a little stir before transferring to the baking dish and popping it in the oven.
What toppings can I add?
The options are endless! I love serving this pineapple bread pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream. You could also sprinkle some toasted coconut or nuts on top for an extra crunch!
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. It’s just as tasty the next day, so don’t hesitate to dig in!
Can I freeze pineapple bread pudding?
Yes, you can freeze it! Once it’s completely cooled, wrap it tightly in plastic wrap and place it in a freezer-safe container. It’ll keep for about two months. Just thaw it in the fridge overnight before reheating!
What if my pudding is too dry?
If you find that your pineapple bread pudding comes out a bit dry, it might be because the bread was too stale or it baked too long. Next time, you can try adding a bit more milk or custard mixture to keep it nice and moist!
Hopefully, these answers help you feel more confident about making your own pineapple bread pudding. If you have any other questions, just ask—I’m here to help!
Storage & Reheating Instructions
So, you’ve made this delicious pineapple bread pudding and now you have some leftovers—lucky you! Storing it properly ensures you can enjoy those sweet bites again. Here’s how to do it:
- Storing Leftovers: Once your bread pudding has cooled completely, transfer it to an airtight container. It’ll keep well in the refrigerator for up to three days. Just make sure it’s sealed tight to prevent it from drying out!
- Freezing: If you want to save it for later, you can freeze your pineapple bread pudding! Wrap it tightly in plastic wrap and place it in a freezer-safe container. It’ll stay good for about two months. Just remember to label it with the date so you know when to enjoy it!
Now, when you’re ready to indulge again, let’s talk about reheating:
- Thawing: If you’ve frozen it, the night before you want to eat it, move it to the fridge to thaw slowly. This helps maintain its texture.
- Reheating: To reheat, simply pop individual slices in the microwave for about 30 seconds to 1 minute, depending on your microwave’s power. If you prefer it warm all the way through, you can place the entire dish in the oven at 350°F (175°C) for about 15-20 minutes. Cover it with foil to prevent over-browning!
And there you have it! Easy storage and reheating tips to keep your pineapple bread pudding tasting just as delightful as when it was first baked. Enjoy every delicious bite, my friend!
Serving Suggestions
Now that you’ve whipped up this delectable pineapple bread pudding, let’s talk about how to serve it for the ultimate experience! Trust me, the right accompaniments can elevate this dessert to a whole new level!
One of my absolute favorite ways to serve pineapple bread pudding is with a generous dollop of whipped cream. The light, airy texture balances perfectly with the rich, custardy pudding, creating a delightful contrast that melts in your mouth. You can even add a hint of vanilla to your whipped cream for an extra touch of flavor!
If you’re feeling a little more indulgent, go for a scoop of vanilla ice cream on top. The creaminess of the ice cream complements the warm pudding beautifully, and the cold temperature adds a refreshing twist. Oh, and don’t forget to drizzle a little caramel or chocolate sauce over it for that extra wow factor!
For a fresh, fruity touch, serve slices of the bread pudding alongside some fresh fruit. Think berries, sliced bananas, or even a tropical fruit salad with mango and kiwi! The bright flavors of the fruit will enhance the sweetness of the pineapple and add a colorful pop to your plate.
And if you really want to impress your guests, consider adding some toasted coconut flakes or chopped nuts on top as a crunchy garnish. It adds a lovely texture and a bit of nuttiness that pairs wonderfully with the pudding.
With these serving suggestions, you can create a delightful dessert experience that’s sure to impress everyone at the table. Enjoy your delicious creation, and don’t be surprised when they ask for seconds!
Print
Pineapple Bread Pudding: 7 Reasons You’ll Love This Treat
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and sweet dessert made with bread and pineapple.
Ingredients
- 4 cups of cubed bread
- 1 can (20 oz) of crushed pineapple, drained
- 4 large eggs
- 2 cups of milk
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/4 cup of melted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the cubed bread and drained pineapple.
- In another bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and melted butter.
- Pour the egg mixture over the bread and pineapple. Stir well to combine.
- Transfer the mixture to a greased baking dish.
- Bake for 45-50 minutes until set and golden brown.
- Let it cool before serving.
Notes
- Serve warm or at room temperature.
- Top with whipped cream or ice cream if desired.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pineapple bread pudding
