Pineapple Bread Pudding

I must warn you upfront. Once you make this dish, you will never be able to forget it! This Pineapple Bread Pudding is ridiculously easy to make and even easier to indulge in. Serve it alongside a baked ham or top it with a scoop of ice cream for dessert. It’s become an absolute staple at our holiday dinners. I don’t think I’d be let in the door without it! However you serve it, it’s bound to have people singing your praises and asking for the recipe. Whether you tell them just how easy it is… that’s up to you!

This is a delicious way to use up stale bread that you have on hand. Stale bread is excellent at soaking up sweet and tangy pineapple flavor. Top it off with a layer of brown sugar that is lightly toasted in the oven and you have fruity perfection!

I typically serve this dish just as written, but you’re welcome to top it with additional pineapple rings or maraschino cherries for a little pop of color. Stale bread will give you the best results here. If you’ve only got fresh bread to work with, spread the slices out on a baking sheet and leave them overnight. In the morning your bread will be dry and ready to soak up all the pineapple goodness!

Why You’ll Love This Recipe

• It’s incredibly easy to prepare with simple ingredients.
• The combination of sweet and tangy flavors is irresistible.
• It’s a great way to use up stale bread, reducing food waste.
• Perfect for holidays or any occasion, and can be served as a side or dessert.

Kitchen Equipment You’ll Need

• 8×8 baking dish
• Large mixing bowl
• Whisk or electric mixer
• Spatula or large spoon
• Oven

Ingredients

• ½ cup butter (1 stick), melted
• 1 cup white sugar
• 6 eggs
• ½ tablespoon vanilla extract
• 6 thick slices of white bread, cubed
• 1 20oz can crushed pineapple, drained
• ½ cup packed brown sugar

Step-by-Step Instructions

1. Grease an 8×8 baking dish and preheat the oven to 350°F.
2. In a large bowl, mix together the butter and white sugar until fully combined and airy.
3. Beat eggs into the sugar mixture one at a time.
4. Add the cubed bread to the bowl and stir until saturated.
5. Transfer the mixture to the prepared baking dish and sprinkle brown sugar over the top.
6. Bake until the top begins to brown, about 50-55 minutes.

Tips for Success

• Ensure the bread is stale for the best texture and flavor absorption.
• Mix the ingredients thoroughly for an even distribution of flavors.
• Keep an eye on the pudding while it bakes to prevent over-browning.

Additional Tips or Variations

• Add pineapple rings or maraschino cherries on top for a decorative touch.
• Consider adding a sprinkle of cinnamon for an extra layer of flavor.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutritional Highlights (Per Serving)

Calories: 320, Fat: 15g, Carbohydrates: 45g, Protein: 6g

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but ensure it is finely chopped and well-drained to avoid excess moisture.

What type of bread works best?

White bread is recommended, but any sturdy bread like brioche or challah will work well.

Can this be made ahead of time?

Yes, you can prepare it the night before and bake it fresh before serving.

Conclusion

Pineapple Bread Pudding is a delightful dish that is sure to become a favorite in your household. Its ease of preparation and delicious flavor make it a go-to recipe for any occasion. I invite you to try it out and share your experiences in the comments below. Enjoy!