Pineapple Bread Pudding
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.
Servings: 9 servings
Ingredients
- 8 slices bread cut in cubes, toast 4 of the slices
- 1 20 ounce can crushed pineapple in juice, undrained
- 3/4 cup white granulated sugar
- 1/2 cup unsalted butter or 8 tablespoons or 1 stick melted
- 4 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brown sugar
Instructions
- 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.
- 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.
- Pour into a sprayed 9x9 or 8x8 baking dish and sprinkle the brown sugar over the top.
- Bake in a preheated 325 degree oven, uncovered, for 55 to 60 minutes.
- Makes about 9 servings.