Mom's Pineapple Bread Pudding Recipe -
Mom's Pineapple Bread Pudding Recipe

Mom's Pineapple Bread Pudding

Recipe by  

"This was handed down from my mother. Our family would have this wonderful side dish every Christmas and Easter. It is so easy to make."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
  3. Bake until puffed and golden brown, about 1 hour.
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Reviews More Reviews

Aug 16, 2013

This is an easy, quick dessert recipe that can bake while the main meal is being prepared. Having 2 VERY overripe bananas, I mashed them and substituted for the pineapple. It came out great!

May 02, 2013

This is delicious!! I'm gonna add more bread next time as a preference, but very tasty and easy to make! Kid friendly and mother approved:)


8 Ratings

Nov 21, 2013

My husband loved this recipe so much. That I now have to make it for Christmas dinner. For the whole family. It is simple & delicious. Great dessert for working mom's.

Feb 17, 2014

Upon mixing the liquid mixture with the bread cubes, it seemed way too wet, so added 2 more slices of cubed bread. Turned out yummy! (It took an hour and 15 minutes to cook. Might just be my oven though)

Aug 03, 2014

I have used this recipe before and it is so simple and always a hit. I just used it today - but I had 4 over ripe plums to use up... And I threw in a handful of fresh blueberries. Turned out perfect.

Apr 20, 2014

I just soften the butter before I mix it with the sugar until it's all blended before adding the eggs, then add the drained pineapple. As much as I love it (especially leftover and extra toasted), it always tastes best at the holidays.

May 26, 2015

My mom also always makes this recipe for holidays! She always serves it as a side dish but it is definitely sweet enough that it could be a dessert, and I think she only uses 3/4 c of sugar (the recipe I have says 3/4 -1 c). I was actually looking on here to see if anyone could recommend the best kind of bread to use? I've always just used just plain white bread but I feel like something a little more artisan could be better? Any thoughts?

May 14, 2015

I had some bread that had baked in a bread maker a little to early in the morning. So when I got home later I found it very crusty and dry on the outside so I decided to make bread pudding. Your recipe is so yummy! So simple and it made enough for me to have breakfast for the next week, thanks for the awesome recipe. =D


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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