Pineapple Stuff Bread Pudding
Indulge in the tropical decadence of Pineapple Stuff Bread Pudding, a delightful twist on the classic comfort dessert. Made with day-old bread like brioche or French bread, this recipe combines the sweetness of crushed pineapple and a creamy spiced custard infused with cinnamon, nutmeg, and a splash of reserved pineapple juice. The result is a perfectly moist, golden-brown pudding with bursts of juicy pineapple in every bite. Ready in just over an hour, this easy-to-make dessert is perfect for family gatherings or special occasions. Serve it warm, dusted with powdered sugar, or elevate it with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat.
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Recipe Information
Ingredients
- 6 cups Day-old bread (such as brioche or French bread)
- 1 cup Crushed pineapple (drained, reserve juice separately)
- 4 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Reserved pineapple juice
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Cut the day-old bread into roughly 1-inch cubes and place them into the prepared baking dish. Spread the drained crushed pineapple evenly over the bread cubes.
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, melted butter, and reserved pineapple juice.
Pour the custard mixture evenly over the bread and pineapple in the baking dish. Gently press down on the bread cubes with the back of a spoon to ensure they are well-soaked in the custard.
Let the mixture sit for about 10 minutes to allow the bread to fully absorb the custard.
Bake the bread pudding in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Serve warm on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 565 mg | 25% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 249.1 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 813 mg | 63% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1374 mg | 29% | |
*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.
