If you’re looking for a dessert that’s equal parts cozy and exotic, Pineapple Bread Pudding is the answer. This warm, custardy dish blends the richness of traditional bread pudding with the sweet, tangy burst of crushed pineapple. Each bite is soft and creamy with just the right amount of golden brown caramelized edges, thanks to a simple brown sugar topping. Whether served as a casual weeknight dessert or the finale to a festive dinner, this recipe is guaranteed to please all palates.
Ingredients You’ll Need
Base Mixture
- ½ cup (1 stick) butter, melted
- 1 cup white sugar
- 6 eggs
- ½ tablespoon vanilla extract
- 6 thick slices of white bread, cubed
- 1 can (20 oz) crushed pineapple, well drained
Topping
- ½ cup packed brown sugar
Step-by-Step Instructions
Prep the Oven and Dish
Start by greasing an 8×8 inch baking dish generously. This ensures easy removal and helps develop a nicely crisped edge on the pudding.
Preheat your oven to 350°F (175°C) so it’s ready when the mixture is assembled.
Combine Butter and Sugar
In a large mixing bowl, add the melted butter and white sugar.
Whisk them together until the mixture becomes slightly fluffy and light. This step sets the foundation for a rich and creamy texture.
Add Eggs and Vanilla
Crack the eggs into the mixture one at a time, beating after each addition.
Once all six eggs are incorporated, stir in the vanilla extract.
Your mixture should now be smooth, thick, and glossy.
Fold in Bread and Pineapple
Add the cubed white bread and the drained crushed pineapple to the egg mixture.
Gently fold with a spatula or wooden spoon until the bread soaks up the custard and the pineapple is evenly distributed.
Be careful not to break down the bread completely—leave some chunks for texture.
Transfer to Baking Dish
Pour the mixture into your greased 8×8 inch baking dish.
Use the back of a spoon to spread everything into an even layer.
Add Brown Sugar Topping
Sprinkle the packed brown sugar evenly across the surface.
This will melt and caramelize during baking, giving you a golden, slightly crunchy top layer.
Bake to Perfection
Place the dish in your preheated oven and bake for 50–55 minutes.
Check for doneness by inserting a knife or toothpick into the center—it should come out mostly clean with a bit of moisture. The top should be golden brown and slightly crisp.
Cool and Serve
Once baked, remove the pudding from the oven and allow it to cool slightly.
This rest time helps it set and makes slicing easier.
Serve warm with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of coconut cream for an extra tropical finish.
Tips for the Best Pineapple Bread Pudding
- Use slightly stale bread. Slightly dry bread holds up better in custard without becoming mushy. Day-old white bread works best.
- Drain the pineapple well. Too much liquid from the fruit can throw off the custard ratio and make the dish soggy. Use a fine mesh sieve and press lightly to remove excess juice.
- Don’t overmix. Stir gently to keep the bread structure intact. This adds to the pudding’s texture.
- Add mix-ins for variety. Want extra flavor? Mix in shredded coconut, chopped pecans, or even a handful of golden raisins.
- Let it rest after baking. Cooling the pudding slightly before serving makes slicing cleaner and intensifies the flavor.
Optional Additions and Flavor Variations
- Tropical Fusion: Stir in ½ cup shredded coconut and a dash of rum extract for a true island-inspired version.
- Cinnamon Swirl: Add 1 teaspoon of cinnamon or nutmeg to the egg mixture for added warmth.
- Savory Sweet: Top with a few pats of salted butter just before baking for a salty-sweet contrast.
- Coconut Cream Topping: Whip coconut cream with a little powdered sugar and vanilla for a dairy-free topping.
Frequently Asked Questions
Can I use canned pineapple chunks instead of crushed pineapple?
Crushed pineapple works best for even distribution and texture, but you can use finely chopped pineapple chunks in a pinch. Make sure to drain thoroughly.
Is this dish better hot or cold?
This bread pudding is best enjoyed warm, straight from the oven or after a brief reheat. The texture and flavor are both at their peak when it’s warm.
Can I make this recipe ahead of time?
Yes. You can assemble it the night before and refrigerate. Bake it the next day, allowing a few extra minutes of bake time if it goes into the oven cold.
How should I store leftovers?
Cover and refrigerate leftover bread pudding for up to 4 days. Reheat individual servings in the microwave or warm in a low oven (about 300°F) until heated through.
Can this be frozen?
Yes. Let the bread pudding cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
What bread works best for this recipe?
Thick-cut white bread is ideal, but you can also use brioche, challah, or Texas toast for a richer pudding.
Can I reduce the sugar?
You can reduce both the white and brown sugar by about ¼ cup each if you prefer a less sweet dessert. The pineapple adds natural sweetness that will still shine through.
Final Thoughts
Pineapple Bread Pudding is the perfect comfort dessert with a sunny twist. It’s easy to make, full of simple ingredients, and incredibly versatile. Whether you’re serving it for brunch, dessert, or a cozy evening treat, its golden crust, moist custard interior, and fruity surprise make it a crowd favorite. With tips and tweaks to meet various dietary needs and flavor preferences, this tropical bread pudding will become a reliable favorite in your recipe box.