Grandma Nora'S Pineapple Bread Pudding
A rich, moist pineapple bread pudding with a tender crust, infused with pineapple and lemon, topped with cinnamon—perfect for brunch or a comforting dessert.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- In a large mixing bowl, cream butter and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in drained crushed pineapple and lemon juice.
- Fold in the cubed bread slices.
- Pour the mixture into a greased 13 x 9 x 2-inch baking dish.
- Bake uncovered for 35 to 40 minutes or until the pudding is set.
- Sprinkle cinnamon over the top before serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with coconut oil. If you want to reduce sugar, try using a sugar substitute or honey. To enhance the texture, add a pinch of salt to the mixture. You can also fold in some raisins or dried cranberries for added sweetness and texture, similar to what you'd find in Frances Wright'S Bread Pudding.
Serving Suggestions
This pineapple bread pudding can be served warm or at room temperature. It pairs beautifully with vanilla ice cream or whipped cream for a delightful contrast. For a festive touch, drizzle with a simple coconut glaze. Consider serving it alongside Jacki'S Cinnamon Toast for a comforting brunch spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through. If reheating the entire dish, cover with foil and bake at 350°F (175°C) for about 15-20 minutes to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Nora'S Pineapple Bread Pudding contains roughly 1132 calories, with 14g protein, 135g carbohydrates, and 60g fat. It is an excellent source of calcium (32% of the Daily Value), protein (28% of the Daily Value), and iron (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 759mg per serving (33% 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 make sure to finely chop it and drain excess juice. The texture may vary slightly, but it will still be delicious. Fresh pineapple adds a vibrant flavor that complements the dish well.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, use 1/4 cup of unsweetened applesauce or mashed banana per egg. For a vegan option, consider using flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg) to achieve a similar binding effect.
How do I know when the bread pudding is done baking?
The bread pudding is done when it is set in the center and a knife inserted comes out clean. It should have a slight jiggle but not be liquid. Bake until golden brown on top for the best texture and flavor.
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).