This easy pineapple bread pudding takes day-old bread and a can of crushed pineapple and turns it into a warming, comforting, perfectly sweet dessert with a tropical twist.
As a busy mom who loves homemade dessert but doesn’t have much time or energy to spend in the kitchen, I love a humble yet high-impact bread pudding. Less than ten ingredients, one bowl, about 10 minutes of hands-on time, and you’re done!
This tropical version of the classic soaks cubed bread in a simple pineapple-filled sweet custard and bakes it to perfection with golden brown edges and a tender, moist center.
The easy pineapple dessert has quickly become a go-to summertime treat in my house. It’s the perfect way to use up stale bread and transform your staple pantry ingredients into a next-level bake (see also: Apple Bread Pudding)!
Enjoy it warm as is or add this Coconut Icing to punch up the tropical flavor and add extra moisture.
Tropical Bread Pudding with Canned Pineapple Ingredient Highlights
This recipe works with any bread you have on hand, but it’s best if it’s day-old if not stale. If it’s too fresh your run the risk of your bread pudding being soggy.
Now, when I say “any bread” please use your best judgement here; (maybe not garlic or onion-infused bread?! but I’m not here to yuck anyone’s yum).
I love to freeze the end pieces of loaves that I don’t use and then make this when I have enough stored up!
I use crushed pineapple in juice rather than in syrup because it’s my preference. That being said, if you want to use canned pineapple in syrup, you may just want to reduce the amount of sugar.
Homemade Bread Pudding with Pineapple Tips and Tricks
How to Make Pineapple Bread Pudding
Make a quick custard out of melted butter, milk, sugar, vanilla extract, salt, and eggs. Cube the bread and mix it into the custard along with the can of crushed pineapple.
Then, just transfer it to your baking dish and bake! Simple as that!
How to Store and Reheat Leftover Bread Pudding with Crushed Canned Pineapple
This easy pineapple dessert will last up to 5 days in the refrigerator if you store it in a sealed airtight container.
Bread pudding with pineapple is always best served warm. You can easily reheat leftovers in the oven at 350°F for 10-15 minutes until it’s nice and warm (baking time will vary depending on how much you’re heating, so keep an eye on it).
Otherwise, you can zap individual servings in the microwave for about 15-20 seconds or until warm.
Bread pudding can easily be frozen for up to two months. Just allow it to thaw overnight in the fridge to defrost (preferred) and heat as directed above or if you don’t want to wait, you can reheat it straight from the freezer.
Pineapple Bread Pudding with Crushed Pineapple
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- 9×9-inch or 8×8-inch baking pan or similar
Ingredients
- 2 tablespoons unsalted butter (melted)
- 10 ounces day-old or stale bread (preferably white, challah, brioche, or french)
- 1 cup milk (any percentage dairy or unsweetened nondairy)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- 1 (20-oz) can crushed pineapple in juice
Instructions
- Melt the butter in the microwave in 20-second intervals, stirring in between, until completely liquefied. (You can do so right in your large mixing bowl if it's microwave safe for less clean up later.) Set it aside to cool.2 tablespoons unsalted butter
- Slice the bread into 1-inch cubes.10 ounces day-old or stale bread
- To a large mixing bowl, add the melted butter, milk, sugar, vanilla, cinnamon, and salt. Whisk to combine. Then, add the eggs and beat until smooth. *1 cup milk, ½ cup granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, 2 large eggs
- Add the cubed bread and can of crushed pineapple to the egg mixture and fold with a rubber spatula to coat.1 (20-oz) can crushed pineapple in juice
- Transfer to a 9×9-inch (or similar) baking pan (no need to grease or line it) and use a rubber spatula to spread it out in an even layer and bake for 40-45 minutes until set. A slightly jiggly center is preferred.
- Cool for at least 15 minutes before you slice and enjoy!
Pro Tips
- *You may notice the butter starts to re-solidify from the cold milk and eggs, giving your custard a not-so-smooth look. This is absolutely nothing to worry about. The butter will melt into the bread pudding in the oven.
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