Baked Pineapple Bread Pudding
A warm, comforting pineapple bread pudding with sweet pineapple and tender bread, perfect for dessert or brunch, offering a delightful blend of fruity sweetness and rich texture.
Ingredients
Instructions
- Cream the oleo and sugar together.
- Add the eggs and beat well.
- Stir in the drained crushed pineapple.
- Add the bread cubes and mix gently.
- Pour the mixture into a greased 1 1/2-quart casserole dish.
- Bake uncovered at 350°F for 1 hour. If using Pyrex, reduce the oven temperature to 325°F.
Tips & Substitutions
For a richer flavor, consider using butter instead of oleo. You can also substitute the crushed pineapple with other fruits like peaches or blueberries for a twist. If the bread is stale, it's perfect for this recipe as it absorbs the liquid better. Ensure the pineapple is well-drained to avoid a soggy pudding.
Serving Suggestions
Serve the baked pineapple bread pudding warm, optionally drizzled with a creamy sauce or whipped cream. It pairs beautifully with Creamy Whipped Potatoes for a delightful contrast. You can also enjoy it as a dessert topped with a scoop of vanilla ice cream or alongside Caramel Fried Apples for a comforting treat.
Storage & Reheating
Leftover baked pineapple bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30-45 seconds or warm it in the oven at 350°F until heated through, about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pineapple Bread Pudding contains roughly 299 calories, with 4g protein, 61g carbohydrates, and 5g fat. It is an excellent source of vitamin C (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to crush and drain it well before adding it to the mixture. Fresh pineapple will add a vibrant flavor, but may require a bit more preparation to achieve the right consistency.
What type of bread works best for this recipe?
Day-old bread or brioche works best for this bread pudding as it absorbs the custard mixture well without falling apart. Avoid soft sandwich bread, as it may become too mushy during baking.
Can I make this recipe gluten-free?
Absolutely! You can use gluten-free bread in place of regular bread to make this recipe gluten-free. Just ensure the other ingredients, like sugar and oleo, are also gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).