Description
This delicious pineapple bread pudding is a perfect dessert that brings together flavors of tropical pineapple and soft bread.
Ingredients
Scale
- 1 can (20 oz) crushed pineapple in juice, lightly drained
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 5 slices white sandwich bread, crusts removed and cubed
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and browning.
- Remove crusts from bread slices and cube them into 1/2-inch pieces.
- In a medium bowl, whisk eggs and sugar until smooth. Add vanilla and melted butter.
- Fold in the lightly drained crushed pineapple. Keep some juice for moisture.
- Gently stir in bread cubes until coated; let sit 5–10 minutes to absorb.
- Grease an 8×8 or 9×9-inch baking dish. Pour mixture evenly into it.
- Optionally sprinkle brown sugar over the top for a caramelized finish.
- Bake for 45–50 minutes until golden brown and set in the center.
- Let cool slightly and serve warm, room temp, or chilled.
Notes
- This bread pudding is delightful served with whipped cream or ice cream.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg