Pineapple Bread Pudding Recipe
This Pineapple Bread Pudding is a tropical twist on a classic comfort dessert! With the sweetness of ripe pineapple and the richness of bread pudding, it’s a deliciously warm treat perfect for any occasion.
Ingredients:
- 6 cups cubed day-old bread (preferably white bread or brioche)
- 1 (20 oz) can crushed pineapple, drained (reserve the juice)
- 3/4 cup granulated sugar
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 cup butter, melted
- 1/4 cup shredded coconut (optional for added texture and flavor)
- 1/4 cup chopped nuts (optional, such as pecans or walnuts)
For the Sauce (optional):
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
Instructions:
1. Prepare the bread pudding:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine the cubed bread and drained pineapple (including some of the pineapple juice). Stir to combine, allowing the bread to soak up some of the juice.
- In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg (if using). Pour the mixture over the bread and pineapple, stirring gently to coat evenly.
- Add the melted butter, shredded coconut, and chopped nuts (if using), and fold everything together until well combined.
2. Bake the bread pudding:
- Pour the bread mixture into the prepared baking dish, spreading it out evenly. Press down slightly to ensure the bread is well-soaked in the custard.
- Bake in the preheated oven for about 40-50 minutes, or until the top is golden brown and the pudding is set (you can check by inserting a toothpick or knife into the center – it should come out clean).
- Once done, remove from the oven and let the bread pudding cool slightly.
3. Make the optional sauce:
- While the bread pudding is baking, make the sauce (optional). In a small saucepan, combine the heavy cream, butter, and brown sugar over medium heat. Stir until the butter is melted and the sugar is dissolved.
- Bring to a simmer and cook for about 2-3 minutes, or until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
4. Serve:
- Slice the warm Pineapple Bread Pudding into squares and drizzle with the optional sauce for extra richness.
- Serve warm, and enjoy the tropical sweetness and comforting flavors!
Tips for Success:
- Bread choice: Day-old bread works best for bread pudding as it absorbs the custard mixture without getting too soggy. You can also use brioche or challah for a richer pudding.
- Pineapple variations: You can use fresh pineapple if you prefer, or opt for pineapple tidbits if you want smaller pieces throughout the pudding.
- Sauce options: The optional sauce adds an extra layer of sweetness, but it’s delicious even without it. You can also experiment with adding coconut milk to the sauce for an even more tropical flair.
This Pineapple Bread Pudding is a delightful dessert with the perfect balance of tropical fruit and creamy richness. It’s a great way to use up day-old bread and turn it into something truly special! Enjoy!
