By Becky Hardin
Published Mar 31, 2023
Pineapple Bread Pudding is the perfectly sweet dish you need for holidays. This was a family recipe a friend shared with me about 10 years ago, and I’ve been making it ever since. I only changed a few things, because it’s classic and perfect as is. It’s really easy to make, it comes out of the oven warm and tasty, and the bread soaks up the pineapple pudding mixture to create an amazing texture and flavor. I love to serve it for dessert or as a sweet side dish.
What’s in This Pineapple Bread Pudding recipe?
We’ve combined bread pudding with pineapple for a delicious dish. I love that preparation takes just a few minutes, and then it goes in the oven for 1 hour to bake. Plus, there are only 6 ingredients!
- Pineapple: This recipe works best with canned pineapple tidbits in natural juice. They’re larger than crushed pineapple but smaller than chunks, so they have the ideal texture and size. Keep half the juice to use. You can also use pineapple tidbits in light syrup, but this will make the final dish a bit sweeter. Or feel free to use crushed pineapple if that’s what you have.
- Bread Cubes: Use stale or day-old cubes of bread for best results, because they hold up while soaking in the milk and pineapple mixture. I used French bread, but you can use another hearty bread.
- Milk: Use any type of milk you like. I like whole milk for a super creamy and rich pudding.
- Eggs: Eggs create the thick custard texture. Beat them before mixing to incorporate air.
- Sugar: Granulated sugar sweetens things up.
- Butter: Use unsalted butter. You can quickly melt it in the microwave before mixing it with the other ingredients.
Variations To Try
I kept this pineapple bread pudding recipe simple so that the citrusy sweet pineapple flavor could shine. But you can add in a few other ingredients to change things up. Use brown sugar for a richer flavor. Or mix in things like shredded coconut, raisins, pecans, or walnuts.
How to Store and Reheat
I like to cover leftovers tightly with plastic wrap, but you can also keep them in an airtight container. It will keep in the fridge for up to 3 days. Reheat in the oven or microwave to warm up and serve.
How to Freeze
This pineapple bread pudding actually freezes really nicely. Let it cool after baking, then wrap it tightly in layers of plastic wrap and aluminum foil. It will keep up to 3 months. Thaw before serving.
Serving Suggestions
This easy bread pudding with pineapple tastes even better served with a dusting of cinnamon sugar, brown sugar, or powdered sugar on top. You can also drizzle caramel sauce or whipped cream on top of each slice. And don’t forget a scoop of ice cream!
As a holiday side dish, it pairs well with pork. I like to serve it alongside my favorite Easter ham .
Notes from the Test Kitchen
If you’re using bread that’s more than a day old, I recommend letting the custard sit and soak into the bread for about 30 minutes before baking the pudding. I have found that this helps to evenly hydrate the bread so that you don’t end up with dry bits on the bottom.
5-Star Review
“I’m 62 years old and my mother used to make this. I haven’t found the recipe til now. You’re the best!” -Paul
Ingredients1x2x3x
- ▢ 4 tablespoons unsalted butter 57 grams, melted (½ stick)
- ▢ 1½ cups granulated sugar 300 grams
- ▢ 3 large eggs 150 grams, beaten
- ▢ 1 cup milk 227 grams
- ▢ 20 ounces pineapple tidbits 567 grams, drain half the juice (1 can)
- ▢ 4 cups stale bread cubes 176 grams
Video
Instructions
- Preheat oven to 325°F. Spray a large casserole dish (9×13 inches or 2.5 quarts) with nonstick spray and set aside.
- In a large mixing bowl, stir the melted butter and sugar together. Stir in the beaten eggs and milk. 4 tablespoons unsalted butter, 1½ cups granulated sugar, 3 large eggs, 1 cup milk
- Add in the pineapple and remaining juice and stir to combine. 20 ounces pineapple tidbits
- Fold in the bread cubes slowly, being careful not to crush the bread. 4 cups stale bread cubes
- Pour the mixture into the prepared casserole dish.
- Bake for 1 hour, or until the center is set.
- Top with brown sugar or cinnamon sugar (optional).
- Serve as a side dish or dessert.
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Becky’s Tips
- Use day-old bread for best results. The slightly-stale bread will hold up better as it soaks up the milk and pineapple juice.
- I used French bread, but you can use whatever you have on hand.
- If it seems to be browning too quickly in the oven, you can lightly cover it with aluminum foil towards the end of the cook time.
- Be sure to keep about half of the juice from the can of pineapple to mix into the casserole.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Pineapple Bread Pudding Step by Step
Make the Pudding: Preheat oven to 325°F. Spray a large casserole dish with nonstick spray and set aside. In a large mixing bowl, stir 4 tablespoons of melted unsalted butter and 1½ cups of granulated sugar together. Stir in 3 large beaten eggs and 1 cup of milk. Add in 20 ounces of pineapple tidbits and half of the juice and stir to combine.
Spread the Mixture: Pour the mixture into the prepared casserole dish.
Bake the Pudding: Bake for 1 hour, or until the center is set. Top with brown sugar or cinnamon sugar (optional).
The center should be firmly set, not wet, droopy, or soggy. The bread and pineapple will be beautifully golden brown.
This tastes amazing either hot or cold. I love eating it fresh out of the oven (warm), but leftovers straight out of the fridge are good too.
Canned pineapple really works best for this recipe because it includes the juices you’ll need. However, if you do use fresh, cut and dice it into very small pieces. Then add an equivalent amount of pineapple juice into the recipe.
More Dessert Recipes To Try
- Cinnamon Sugar Biscuit Bites
- Cake Mix Cookies
- Cookie Dough Dip
- Pineapple Upside Down Cake
- Vanilla Cake with Strawberry Filling
- Homemade Apple Pie
- White Chocolate Mousse
- …Browse all of our Dessert Recipes !
Pineapple Bread Pudding
Equipment
- Kitchen Scale (optional)
- 9x13 Baking Pan
Ingredients
- 4 tablespoons unsalted butter 57 grams, melted (½ stick)
- 1½ cups granulated sugar 300 grams
- 3 large eggs 150 grams, beaten
- 1 cup milk 227 grams
- 20 ounces pineapple tidbits 567 grams, drain half the juice (1 can)
- 4 cups stale bread cubes 176 grams
Instructions
- Preheat oven to 325°F. Spray a large casserole dish (9x13 inches or 2.5 quarts) with nonstick spray and set aside.
- In a large mixing bowl, stir the melted butter and sugar together. Stir in the beaten eggs and milk. 4 tablespoons unsalted butter, 1½ cups granulated sugar, 3 large eggs, 1 cup milk
- Add in the pineapple and remaining juice and stir to combine. 20 ounces pineapple tidbits
- Fold in the bread cubes slowly, being careful not to crush the bread. 4 cups stale bread cubes
- Pour the mixture into the prepared casserole dish.
- Bake for 1 hour, or until the center is set.
- Top with brown sugar or cinnamon sugar (optional).
- Serve as a side dish or dessert.
Video
Notes
- Use day-old bread for best results. The slightly-stale bread will hold up better as it soaks up the milk and pineapple juice.
- I used French bread, but you can use whatever you have on hand.
- If it seems to be browning too quickly in the oven, you can lightly cover it with aluminum foil towards the end of the cook time.
- Be sure to keep about half of the juice from the can of pineapple to mix into the casserole.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
