Pineapple bread pudding is one of our favourite pineapple recipes that serve as a dessert as well as a side dish.

Mix all ingredients in a bowl and transfer onto a casserole to make a bread pudding with tropical flavours.

If you are looking for an easy dessert for the holiday season(Ramadan, Christmas, or thanksgiving)then this pineapple dessert recipe is just right for you.

Pineapple pudding for breakfast!

I’ve made this Pineapple bread pudding recipe for my kids a few times. some of the left-over bread pudding ends up as breakfast for my kids.

I can’t complain, bread pudding with pineapple chunks to bite into in the morning has to be better than plain old cornflakes and milk right?

The best part is if you make this overnight on the weekends, the kids can have breakfast right off the fridge and you get to spend extra time in bed.

Five reasons to love this pineapple dessert.

• Although served as dessert, this pineapple dessert isn’t over the top sweet which makes it a perfect brunch bread pudding casserole. 

• It’s a no-fuss, one-bowl dessert that you can put together and serve within an hour. 

• Holidays(Ramadan, parties, Christmas, Thanksgiving)can be a time when you end up cooking for a large crowd and this casserole can be a real-time saver.

• This pineapple recipe makes a filling side dish for almost all types of meats. 
• It’s so easy to make you can let your kids do it for you while you prepare other holiday dishes.

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Utensils and appliances needed.

Large bowl to mix the ingredients.

Baking tray or pyrex dish(5 x 7-inch, 6-inch square baking dish or an 8″ dish or pan works).

Foil( optional if you don’t want to scrape off and spend time cleaning the baking tray.

Frequently asked questions about Pineapple bread pudding.

Can I use canned pineapple?

Yes, you can. It makes the whole process easier as fresh pineapple takes time to clean. you can also add a few tablespoons of the juice.

Bread types you can use to make this pudding.

Challah bread, sourdough bread, and french bread can be used as well.

What can I use to make this pudding with pineapple moist?
Use a few 2-3 tablespoons of the canned Pineapple juice or 2-3 tablespoons of fresh milk while combining the bread and pineapple mixture.

Sweet and savoury Pineapple recipes to try.

• Fluffy pineapple pudding..
• Pineapple in sugar syrup(Pineapple dosi).
• Sri Lankan pineapple curry.
• Spicy Sri Lankan Pineapple curry.
• Pineapple salsa.
• Spicy pineapple coleslaw.
• Pineapple chicken fried rice.
• Sri Lankan Pineapple and chicken curry.

More bread pudding recipes!

• Easy bread and butter pudding for breakfast.
• chocolate bread pudding.
• caramel bread pudding

RECIPE DIFFICULTY-EASY

How to make the pineapple-bread pudding.

Please make sure to read the recipe instructions carefully to avoid mistakes.

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the Pineapple bread pudding.

3 eggs beaten
1 cup of sugar
1 cup of chopped fresh pineapple cubes(this is roughly 5-6 slices of fresh pineapple, substitute with a can of pineapple juice drained)
1/2 cup of butter at room temperature
1 teaspoon of vanilla essence
10 slices of white bread cut into cubes
2-3 tablespoons of fresh milk or juice from the canned pineapple(optional to be used if you want a moist pudding)
2 tablespoons of brown sugar

Method

If using a baking dish, cover with foil and lightly butter the bottom of the foil. refer to utensils and appliances for the recommended size.

Break the eggs(3 large eggs)into a large bowl, and add sugar(1 cup).

Whisk until sugar dissolves.

Add Pineapple to the mixture(1 cup of chopped fresh pineapple cubes, this is roughly 5-6 slices of fresh pineapple, substitute with a can of pineapple).

Add butter(1/2 a cup), and combine for a few seconds. add vanilla(1 tsp).

Tear or cut the bread(10 slices)into smaller cubes and add it to the bowl.

Combine and break down the bread completely.

Once you have a pulp-like mixture to the bread and the sugar is completely dissolved.
Check the mixture if you find it dry add fresh milk(2-3 tbsp)or canned Pineapple juice(2-3 tbsp).

Transfer the Pineapple and bread mixture into the baking pan.

Smooth the mixture, shape, and press down, sprinkle brown sugar(2 tbsp)over the pineapple pudding.

Preheat the oven to 325F or 170C and bake for 40 minutes or until golden brown(depending on altitude your baking time might take 60 minutes).
I like to rest the pudding for 10-15 minutes before serving or let it cool then chill and serve.
Try it with some caramel sauce or vanilla ice cream.

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