Southern Pineapple Bread Pudding Recipe

• Why You’ll Love This Pineapple Bread Pudding
• What Type of Bread Do You Use?
• Do You Serve This Hot or Cold?
• Other Delicious Recipes:
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• Pineapple Bread Pudding

This old-fashioned pineapple bread pudding is rich, buttery, and filled with sweet pineapple for an easy Southern dessert that’s perfect for holidays or anytime.

Why You’ll Love This Pineapple Bread Pudding

This pineapple bread pudding is easy to make, and it has the best flavor. The pineapple and the brown sugar on top really make a great combination and come together easily. We like to toast some of the bread so that it gives this bread pudding a great texture. This is a wonderful dessert for any gathering, especially for the holidays. We top it with whipped cream or ice cream, but you can always add this delicious vanilla sauce.

What Type of Bread Do You Use?

We like to just use white brioche bread that is not super fresh. You can always buy French bread, croissants, old biscuits; any bread will work. It can be a little stale too!

Do You Serve This Hot or Cold?

We serve this hot and enjoy it that way, especially since we love it with ice cream or whipped cream. I am sure there are many people who will eat it cold, but personally we prefer to serve it warm.

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Pineapple Bread Pudding

Anne Walkup

This old-fashioned pineapple bread pudding is rich, buttery, and filled with sweet pineapple for an easy Southern dessert that’s perfect for holidays or anytime.

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

• 8 slices bread cut in cubes, toast 4 of the slices
• 1 20 ounce can crushed pineapple in juice, undrained
• 3/4 cup white granulated sugar
• 1/2 cup unsalted butter or 8 tablespoons or 1 stick melted
• 4 eggs
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon brown sugar

• Toast 4 slices of the bread to a golden brown and cut all 8 slices into cubes and set aside. Toasting 4 slices gives the pudding a little more consistency. I used Nature’s Own Brioche Style Thick Sliced because we love it but you can use about any bread or Hawaiian rolls in this recipe.

• Whisk together the pineapple, sugar, butter, eggs, nutmeg and cinnamon in a large bowl. Add the cubed bread and stir until all ingredients are wet and mixed together.

• Pour into a sprayed 9×9 or 8×8 baking dish and sprinkle the brown sugar over the top.

• Bake in a preheated 325 degree oven, uncovered, for 55 to 60 minutes.

• Makes about 9 servings.

Keyword pineapple bread pudding

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