Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works beautifully, but you'll need to crush it yourself (a food processor works well) and you might want to add 1-2 tablespoons of the juice since fresh pineapple tends to be less sweet than canned.

My bread pudding seems too dry/too wet. What went wrong?

Bread pudding texture depends greatly on your bread type. Very fresh bread absorbs less liquid, while very stale bread soaks up more. If your pudding seems dry during mixing, add 1/4 cup milk. If it seems too wet, add another handful of bread cubes or bake it a few minutes longer.

Can I make this recipe dairy-free?

Yes! Replace the butter with coconut oil for a complementary flavor that works beautifully with the pineapple. The result is slightly different but equally delicious with a subtle tropical undertone.

Is there a way to make this less sweet?

You can reduce the white sugar to 3/4 cup without significantly affecting the texture. The pineapple provides natural sweetness, but I wouldn't recommend cutting the sugar further as it affects the structure of the pudding.

Pineapple Bread Pudding Recipe

Description

A tropical twist on a comforting classic! This Pineapple Bread Pudding brings together soft, sweet bread cubes with the tangy sweetness of pineapple for a rich and flavorful dessert. With a golden brown crust and a moist, luscious inside, it’s perfect for any occasion.

Ingredients

Units Scale

1/2 cup butter (1 stick), melted
1 cup white sugar
6 eggs
1/2 tablespoon vanilla extract
6 thick slices of white bread, cubed
1 20oz can crushed pineapple, drained
1/2 cup packed brown sugar

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Instructions

Preheat and Prepare Dish
Grease an 8×8 baking dish thoroughly with butter or cooking spray, ensuring all sides are evenly coated. Preheat your oven to 350°F (175°C) to ensure it’s ready when the mixture is prepared.
Mix Butter and Sugar
In a large mixing bowl, combine the melted butter and white sugar. Whisk until fully incorporated and the mixture appears smooth and airy.
Incorporate the Eggs
Crack in the eggs, adding them one at a time to the sugar mixture. Beat thoroughly after each addition until the eggs are well blended and the mixture becomes creamy.
Combine Bread and Pineapple
Gently fold the cubed white bread and drained crushed pineapple into the egg mixture. Stir until the bread is fully coated and absorbs most of the liquid.
Transfer to Baking Dish
Pour the mixture into the pre-greased baking dish, spreading it out evenly. Sprinkle the packed brown sugar evenly over the top for a sweet, caramelized crust.
Bake to Perfection
Place the dish in the preheated oven and bake for approximately 50-55 minutes. Keep an eye on it during the final 5 minutes, ensuring the top becomes beautifully golden brown and set.

Notes

To enhance flavors, try adding a pinch of cinnamon or nutmeg to the sugar mixture for a warm, spiced aroma.
If you have stale bread, this recipe is ideal for repurposing it into something delicious.
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra decadent dessert.
Use fresh pineapple instead of canned for a brighter flavor, but ensure to drain any excess juice thoroughly.
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 34g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg