Pineapple Bread Pudding

Pineapple Bread Pudding

9 servings
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.

Ingredients

  • bread

    cut in cubes, toast 4 of the slices

    8 slice
  • pineapple in juice

    undrained

    1 can
  • white granulated sugar
    ¾ c
  • unsalted butter or 8 tablespoons or 1 stick

    melted

    ½ c
  • eggs
    4
  • nutmeg
    ½ tsp
  • ground cinnamon
    ½ tsp
  • brown sugar
    1 tbsp

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Pour into a sprayed 9x9 or 8x8 baking dish and sprinkle the brown sugar over the top.

  4. 4

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

  5. 5

    Makes about 9 servings.

Pineapple Bread Pudding

Pineapple Bread Pudding

70 min9 servings

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