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Pineapple bread pudding recipe.

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.

Save the recipe to your favourite Pinterest board!

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.
More bread pudding recipes!

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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easy pineapple bread pudding baked in a pyrex dish.

Pineapple bread pudding recipe.

Yield: 4
Prep Time: 12 minutes
Cook Time: 40 minutes
Total Time: 52 minutes

Pineapple bread pudding is one of our favorite pineapple recipe that serves as a dessert as well as a side dish.

Ingredients

The ingredients mentioned below use standard measuring cups and spoons.

  • 3 eggs beaten
  • 1 cup of sugar
  • 1 cup of chopped of 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

Instructions

    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, 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), 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 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.

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 777Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 201mgSodium: 661mgCarbohydrates: 118gFiber: 3gSugar: 81gProtein: 13g

    Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
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    Iris

    Friday 23rd of September 2022

    Was very good and smelled fantastic while it was baking! I just might add pecans next time.

    jehan

    Saturday 24th of September 2022

    Hi Iris, thank you for trying out the recipe. glad you liked it. a favourite with my family. if you can please do leave a rating. thank you and hope you'll try more recipes on the blog. regards, J

    Audrey

    Tuesday 26th of April 2022

    Just made this. Flavor wonderful. However I need to add more bread next time. It was a little too wet. Overall good recipe.

    jehan

    Thursday 28th of April 2022

    Hi Audrey, Thank you for trying out the recipe. let me know how the texture turn put with extra bread, I feel it would result in a too try the bread pudding. If you have the time, please rate the recipe. Thank you, regards, J

    Abby

    Monday 22nd of November 2021

    Hi, this sounds wonderful... can I use some of the juice or will it make the pudding soggy ? I appreciate your help Thanks

    Marion L Sloan

    Wednesday 18th of March 2020

    I love this recipe made it for kids and sister one Easter and they were fighting over who got what was left in pan. Going to make for sisters family this year too. Had lost my recipe but am going to try this one. Thanks

    jehan

    Thursday 19th of March 2020

    Hi Marion, Thank you for this message. My family loved it too, my kids manage to finish the whole by themselves without leaving any for me or just a small piece whenever I make it. let me know how the recipe turned out, regards J

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