Pineapple Bread Pudding
Indulge in the comforting sweetness of Pineapple Bread Pudding, a tropical twist on the classic dessert that’s both rich and satisfying. This recipe combines cubes of soft, stale bread with juicy crushed pineapple for a burst of flavor in every bite. A luscious custard made with eggs, whole milk, heavy cream, and a touch of vanilla extract soaks into the bread, creating a creamy texture while cinnamon adds a warm spice. Baked to golden perfection, this dessert is finished with a dusting of powdered sugar for an irresistible finishing touch. Perfect for brunch menus or as a crowd-pleasing dessert, serve it warm with whipped cream or a scoop of vanilla ice cream for an elegant presentation. Easy to prepare and ideal for using up leftover bread, this Pineapple Bread Pudding is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 cups Stale bread (cubed)
- 1 cup Crushed pineapple (canned, drained)
- 4 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a large mixing bowl, combine the cubed stale bread and the drained crushed pineapple. Toss gently to evenly distribute the pineapple.
In another mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, melted butter, ground cinnamon, and salt until smooth and well blended.
Pour the egg and milk mixture over the bread and pineapple mixture, ensuring all the bread cubes are evenly soaked. Let the mixture sit for about 10 minutes to allow the bread to absorb the custard.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set. You can test by inserting a knife into the center—it should come out clean.
Remove the bread pudding from the oven and let it cool slightly, about 10 minutes.
Dust the top with powdered sugar before serving for added sweetness and presentation.
Serve warm on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
6604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 8346 mg | 363% | |
| Total Carbohydrate | 994.2 g | 362% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 316.3 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1742 mg | 134% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 2729 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
