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Pineapple Bread Pudding

Pineapple Bread Pudding Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 cups cubed day-old bread (1‑inch pieces)
  • 1 can (20 oz) crushed pineapple, drained, juice reserved
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 1/4 cup packed brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp reserved pineapple juice

Method
 

  1. Preheat oven to 350°F and grease an 8‑inch square baking dish.
  2. In a large bowl, whisk eggs, milk, heavy cream, granulated sugar, melted butter, vanilla, cinnamon, and a pinch of salt until smooth.
  3. Fold in bread cubes and drained pineapple until evenly coated. Let sit 10 minutes.
  4. Transfer mixture to the prepared dish and spread evenly. Bake 45 to 50 minutes, until golden and set in the center.
  5. While the pudding cools slightly, combine brown sugar, 2 tbsp butter, reserved pineapple juice, and a pinch of salt in a small saucepan. Cook over medium heat, stirring, until bubbly and slightly thickened, about 3 minutes.
  6. Pour glaze over warm pudding and serve.

Notes

If your bread is fresh, dry the cubes in a 300°F oven for 10 minutes before soaking. Let the baked pudding rest 10 minutes before glazing so it slices cleanly.