Pineapple Bread Pudding

I once received a loaf of slightly stale Hawaiian sweet bread—too sweet for sandwiches, but perfect for something new. One warm afternoon, I decided to pair it with a can of pineapple chunks, creamy custard, and a sprinkle of coconut. When it came out of the oven golden and bubbling, the tropical aroma reminded me of vacation desserts, but without leaving the kitchen.

This Pineapple Bread Pudding blends warmth and sunshine in every bite. It’s homey yet exotic—soft bread soaked in a sweet pineapple-coconut custard, baked until just set, with edges caramelized to perfection.

Inspired by that pantry rescue moment, this pudding is fuss-free yet festive—ideal for brunch, dessert, or casual gatherings. It tastes like a mini escape, with comfort you can bake at home.

Whether you’re craving cozy sweetness or island-inspired flavors, this pudding delivers creamy, fruity comfort with minimal effort.

Short Description

Pineapple Bread Pudding with softened sweet bread, juicy pineapple, creamy custard, and coconut—baked to golden perfection for a tropical twist on comfort dessert or brunch.

Ingredients

For the Pudding

• 6 cups cubed sweet bread (Hawaiian, challah, or brioche), preferably lightly stale
• 1 (20 oz) can pineapple chunks, drained (reserve ½ cup juice)
• 3 large eggs
• 1½ cups milk or half-and-half
• ½ cup heavy cream (or extra milk)
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• Pinch of salt
• ½ cup shredded coconut (optional topping)

Optional Add-ins/Substitutions

• Use Greek yogurt for extra tang in custard
• Swap brown sugar for caramel notes
• Add a handful of chopped macadamia nuts for crunch

Tools Needed

• 8×8″ or 9×9″ baking dish
• Mixing bowl
• Whisk
• Spatula

Step-by-Step Cooking Instructions

Step 1: Prep the bread
Preheat oven to 350 °F (175 °C). Cube bread and place in a greased baking dish. Scatter pineapple chunks evenly.

Step 2: Make custard
In a bowl, whisk eggs, milk, cream, sugar, pineapple juice, vanilla, cinnamon, and salt until combined.

Step 3: Soak the bread
Pour custard mixture over bread and fruit, pressing down gently with spatula so bread absorbs liquid. Let sit 10 minutes to soak thoroughly.

Pro Tip: Cover with foil and refrigerate for up to an hour if prepping ahead.

Step 4: Bake covered
Cover dish with foil and bake 25 minutes until edges set and custard is mostly firm.

Step 5: Uncover and top
Remove foil, sprinkle coconut or nuts on top, and bake uncovered 10–15 minutes more until golden and lightly crisp on top.

Step 6: Rest and serve
Let it rest 5 minutes before cutting. Serve warm, with optional whipped cream or vanilla ice cream.

Why You’ll Love This Recipe

• Tropical spin on classic comfort food
• Uses leftover bread and pantry fruit smartly
• Custardy inside with crispy, caramelized edges
• Easy to prep ahead—ideal for brunch or dessert

Helpful Tips and Cooking Notes

Let the bread soak well—for at least 10 minutes—to prevent dryness.

Reserve pineapple juice in custard to boost flavor naturally.

Cover while baking, then uncover to brown the edges—but keep an eye to avoid burning.

For extra texture, toast nuts in the baking dish before adding custard.

Serve warm with a scoop of ice cream or dollop of whipped cream for contrast.

Nutritional Benefits & Fun Facts

Sweet bread gives energy and comfort, while pineapple brings vitamin C and manganese. Using whole dairy ensures richness and satisfaction with simple ingredients. It’s indulgent, yet a fruity twist keeps it feel-good.

Final Dish & Serving Suggestions

Picture a warm square of pudding: custardy bread soft from pineapple soaking, crisp edges, and specks of coconut on top, all sending warm, tropical vibes to your taste buds.

Serve it in wedges with vanilla ice cream or yogurt for brunch, or pack it into dessert jars for sharing. It’s effortless yet thoughtful—a cozy, beautiful crowd-pleaser.

Storage and Reheating Tips

Storage: Cover and refrigerate for up to 4 days—custard firms in fridge.

Freezing: Wrap in foil after cooling, freeze up to 2 months. Thaw overnight and reheat in 350 °F oven until warm.

Reheating: Warm single servings in microwave (~30 secs) or bake entire dish covered at 325 °F till heated through.

Frequently Asked Questions (FAQs)

1. Can I use fresh pineapple instead?
Yes—choose ripe chunks and drain slightly; may need extra sugar for sweetness.

2. Does the bread have to be stale?
Preferably—stale bread soaks without getting mushy. Fresh bread works if soaked longer.

3. Can I make it dairy-free?
Use coconut milk or almond milk and dairy-free cream. Taste the custard and adjust sweetness.

4. Is this suitable for breakfast?
Absolutely—serve warm with yogurt or eggs for a brunch-worthy dish.

5. How do I get a crispier top?
Uncover early and broil for 1–2 minutes—but watch carefully to avoid burning.

Final Thoughts

This Pineapple Bread Pudding surprised me with how simply it delivered sunshine and comfort in every bite. Pantry bread transformed into a warm, tropical hug—no fuss, no special ingredients needed.

I’d love to hear your spin—maybe you’ll add nuts, swap the bread, or mix in berries. Pin it, bake it, share it—and welcome more cozy, flavor-filled recipes to brighten your kitchen.