Pineapple Bread Pudding is a delightful and tropical twist on the classic comfort food. This easy-to-make dessert is rich and creamy, with juicy pineapple chunks that add a burst of flavor in every bite. The combination of sweet pineapple, tender bread, and a creamy custard base makes this bread pudding an irresistible treat. It’s perfect for brunch, potlucks, or whenever you want a comforting dessert that feels a little tropical.
Table of Contents
- Ingredients
- Instructions
- Tips for Perfect Pineapple Bread Pudding
- Recipe Variations
- FAQs
- Serving Suggestions
- Conclusion
Ingredients
- 1 loaf (about 10 cups) day-old bread, cubed (such as French or brioche)
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup granulated sugar
- 4 large eggs
- 2 cups whole milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Topping
- 1/4 cup brown sugar
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Bread: Place the cubed bread in a large mixing bowl. Pour the crushed pineapple (with juice) over the bread and gently mix to combine. Let it sit for about 10 minutes to absorb the juice.
- Make the Custard: In a separate bowl, whisk together the sugar, eggs, milk, melted butter, vanilla extract, cinnamon, and salt until well combined.
- Combine Bread and Custard: Pour the custard mixture over the bread and pineapple. Gently mix until all of the bread is coated with the custard.
- Transfer to Baking Dish: Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Add Topping: Sprinkle the brown sugar and chopped pecans (if using) evenly over the top of the bread pudding.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. A knife inserted into the center should come out mostly clean.
- Cool and Serve: Allow the bread pudding to cool for about 10 minutes before serving. Serve warm.
Tips for Perfect Pineapple Bread Pudding
- Use Day-Old Bread: Day-old bread works best because it absorbs the custard without becoming too mushy.
- Adjust Sweetness: If you prefer a less sweet bread pudding, reduce the granulated sugar to 3/4 cup.
- Prevent Overbaking: Keep an eye on the pudding while baking. If the top starts to brown too quickly, cover it loosely with foil.
Recipe Variations
- Coconut Pineapple Bread Pudding: Add 1/2 cup shredded coconut to the custard mixture for a tropical twist.
- Pineapple Rum Bread Pudding: Stir in 1-2 tablespoons of dark rum for an added depth of flavor.
- Raisin Addition: Add 1/2 cup of raisins to the bread mixture for extra texture and sweetness.
FAQs
Q: Can I make this bread pudding ahead of time?
A: Yes! You can assemble the bread pudding up to 12 hours in advance and store it in the refrigerator. Let it come to room temperature before baking.
Q: How do I store leftovers?
A: Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Q: Can I freeze bread pudding?
A: Yes, you can freeze baked bread pudding. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator and reheat before serving.
Serving Suggestions
- With Vanilla Ice Cream: Serve warm bread pudding with a scoop of vanilla ice cream for a classic pairing.
- With Caramel Sauce: Drizzle caramel sauce over each serving for extra sweetness.
- For Breakfast: Enjoy a slice of bread pudding for breakfast with a cup of coffee or tea.
Pineapple Bread Pudding is a comforting and tropical-inspired dessert that’s perfect for any occasion. With its soft, custard-soaked bread and bursts of sweet pineapple, this dish is sure to be a hit with family and friends. Whether you’re serving it for brunch or as an after-dinner treat, this pineapple bread pudding will bring a little bit of sunshine to your table. Give this recipe a try, and enjoy the tropical flavors in every bite!
