Description
This Pineapple Bread Pudding is a delightful twist on a classic dessert, combining the tropical sweetness of pineapple with tender, custardy bread baked to perfection. With its rich buttery base and moist texture, it’s perfect served warm as a comforting dessert or even a unique side dish.
Ingredients
Scale
Wet Ingredients
- 4 tablespoons unsalted butter (57 grams, melted – ½ stick)
- 3 large eggs (150 grams, beaten)
- 1 cup milk (227 grams)
Dry Ingredients
- 1½ cups granulated sugar (300 grams)
- 4 cups stale bread cubes (176 grams)
Fruit
- 20 ounces pineapple tidbits (567 grams, drained of half the juice, about 1 can)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 325°F (163°C). Lightly spray a large casserole dish, about 9×13 inches or 2.5 quarts, with nonstick spray and set it aside.
- Mix Butter and Sugar: In a large mixing bowl, combine the melted butter and granulated sugar. Stir them together until fully incorporated to create a sweet, buttery base.
- Add Eggs and Milk: Beat the eggs thoroughly, then stir them into the butter-sugar mixture along with the milk, blending well to form a custard-like liquid.
- Incorporate Pineapple: Add the pineapple tidbits along with the remaining juice you kept, and stir to evenly distribute the fruit throughout the custard mixture.
- Fold in Bread Cubes: Gently fold in the stale bread cubes, taking care not to crush them so they can absorb the liquid mixture without becoming mushy.
- Transfer and Bake: Pour the complete mixture into the prepared casserole dish, spreading it evenly. Bake in the preheated oven for about 1 hour, or until the center is set and the top is lightly golden.
- Optional Topping: Once baked, sprinkle the top with brown sugar or cinnamon sugar if desired for an extra touch of sweetness and flavor.
- Serve: Let the pudding cool slightly then serve warm as a comforting dessert or a flavorful side dish, perfect for gatherings or family meals.
Notes
- Using stale bread is key as it soaks up the custard better without getting too soggy.
- Drain half the juice from the canned pineapple to keep the pudding from becoming too wet.
- For a richer pudding, consider using half-and-half instead of milk.
- Leftovers can be refrigerated and gently reheated.
- Adding a sprinkle of cinnamon or nutmeg before baking can add a warm spice note.