PINEAPPLE BREAD PUDDING

Pineapple bread pudding is a delightful dessert that perfectly combines the sweetness of pineapple with the soft texture of bread. It’s an easy recipe that uses simple ingredients, making it a favorite for both casual family dinners and special occasions. This warm, comforting dish will make your home smell delicious and keep everyone coming back for seconds!

Why Make This Recipe

This recipe is perfect for using up day-old bread that might otherwise go to waste. With just a few ingredients, you can create a tasty dessert that is both satisfying and comforting. Plus, the addition of pineapple adds a tropical twist that makes it a fun alternative to traditional bread puddings. It’s a crowd-pleaser that can be enjoyed warm or chilled, making it versatile for any dessert table.

How to Make Pineapple Bread Pudding

Ingredients

• 6 cups day-old bread (cubed brioche, challah, or white bread)
• 1 1/2 cups crushed pineapple (drained, keep 2 tbsp juice)
• 1/2 cup raisins (optional)
• 3 large eggs
• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt
• 2 tbsp pineapple juice (from canned pineapple or fresh)
• 2 tbsp brown sugar (optional)
• 1 tbsp butter (small cubes, optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a medium baking dish (like 8×8) with butter.
2. Cut the day-old bread into cubes if it’s not already done, and spread it evenly in the baking dish. Then sprinkle the crushed pineapple and raisins over the bread.
3. In a bowl, whisk together the eggs, milk, sugar, melted butter, vanilla, cinnamon, salt, and pineapple juice until smooth.
4. Pour the custard mixture evenly over the bread mixture, gently pressing the bread to help it absorb the liquid. Allow it to sit for 10 minutes before baking.
5. If you want, sprinkle the brown sugar on top and add small cubes of butter over the surface. Bake for 45-50 minutes until it’s golden and set in the center.
6. Let it cool for 10 minutes before serving. You can serve it warm or slightly chilled.

How to Serve Pineapple Bread Pudding

Pineapple bread pudding is best served warm, but it can also be enjoyed cold. Serve it with whipped cream or a scoop of vanilla ice cream for an extra treat. You can also sprinkle some toasted coconut or chopped nuts on top for added texture.

How to Store Pineapple Bread Pudding

To store pineapple bread pudding, let it cool completely, then cover it tightly with plastic wrap or foil and refrigerate. It can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave before serving.

Tips to Make Pineapple Bread Pudding

• Use stale bread for the best texture. Day-old bread is perfect since it absorbs the custard better.
• Feel free to mix in nuts or other dried fruit for added flavor.
• Adjust the sugar to your taste. If you prefer a sweeter pudding, add more sugar.

Variation

You can adapt this recipe by adding coconut flakes for a tropical twist or using other fruits like peaches or berries. You can also try different types of bread, like sourdough or whole wheat, for a unique taste.

FAQs

1. Can I freeze pineapple bread pudding?
   Yes, you can freeze it! Just wrap it well in plastic wrap and foil before freezing. Thaw in the refrigerator before reheating.

2. What can I substitute for eggs?
   You can use a mixture of 1/4 cup applesauce or mashed banana for each egg if you want a vegan option.

3. How can I make it dairy-free?
   Substitute the milk with almond milk or coconut milk and use dairy-free butter in the recipe.