Reviewed: Sep. 28, 2009

Very good! Quite easy to make, too. I didn't notice that the recipe instructed to drain the pineapple. I just dumped in the whole can, as is. It didn't seem to matter.

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LINDA0902

Home Town: Jersey City, New Jersey, USA

Living In: Kinnelon, New Jersey, USA

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Reviewed: Sep. 26, 2009

Excellent. I used blueberries instead of rasins and it turned out fantastic. Blueberries and Pineapple made a great combination. Will definitely be making this again.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 24, 2009

I tried this today to use the hardened french loaf that I had forgot about on the counter...and it turned out fantastic! I did cut back on the sugar though but still found it to be plenty sweet. I did not have crushed pineapple so I used a can of chunk pineapple. It looked very nice but the chucks were so much hotter than the rest of the dish and took a while to cool off that I would recommend against this. Thanks for sharing this...I will make it again.

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TurtleLove

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Reviewed: Aug. 23, 2009

This is such a big hit every time I make it. I make it for almost every lunch or dinner that I host because I'm requested especially to make it every time! I use fresh pineapple chopped in to little pieces and it turns out fabulous. The last time I was out of pineapple I made it with apples. Still turned out amazing although pineapples really make it special. LOVE IT!

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S.Khan

Cooking Level: Intermediate

Home Town: Karachi, Sindh, Pakistan

Living In: Beijing, Beijing (Municipality) , China

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Reviewed: Jul. 15, 2009

outstanding, I don't even like bread pudding. I made it for my husband, but I can't stop eating it. The only thing I changed is: I used kigs Hawaiian Sweet bread. Yum Yum Yum!

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JURADO

Cooking Level: Intermediate

Home Town: Wilmington, California, USA

Living In: Bellflower, California, USA

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Reviewed: Jul. 7, 2009

Made a few modifications because of what I had on hand. Used hot dog buns, cut butter to 1/2 cup. Used 1/2 eggs and 1/2 egg beaters, 1/2 white sugar and 1/2 brown sugar, craisons instead of raisons..YUMMY!! All gone in a flash. Served with no-sugar vanilla ice cream! Don't think twice about trying it. Pretty fool-proof I would say.

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Sheila

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 4, 2009

This was fantastic - finally a recipe my 4-yo and 1-yo both love! I used whole wheat bread, reduced the sugar to 2/3 cup, and added an extra egg and a little milk, and it came out fantastic!

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JD0740

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Reviewed: Apr. 2, 2009

AWESOME! I brought this to my grandmother's house and her first reaction was "i don't like bread pudding" I made her try it and she loved it! Now i have to make it for her all the time

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tracycorcino

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Reviewed: Feb. 26, 2009

We really enjoyed this! Much less "custardy" that most, which is what my husband doesn't usually like about bread pudding. Not overly sweet either. Used golden raisins.

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Feb. 9, 2009

I shared this with Mike, Angie, and Bob and they all raved about it. Very easy. Perfect if you are looking for something to do with all the leftover bread. I even used wheat bread.

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Callie

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Reviewed: Jan. 26, 2009

I've made this before, but I don't think I rated it. I doubled this recipe since I was making it for a birthday gathering. The only thing I didn't double was the sugar. I used 1-1/2 cups, NOT 2. It was scrumptious and not over sweet. In fact someone commented that this was the first pineapple bread pudding they liked. Usually it's too sweet. Don't double the sugar, you won't miss it. Otherwise I didn't change anything.

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Karies

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

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Reviewed: Jan. 24, 2009

I really liked this and it was very easy to make. I took the advice of other reviewers and decreased to 1/2 cup margarine and 3/4 cup sugar. I used french bread (without the bottom crust) cuz that's what I had. Took about 50-55 minutes of baking on the middle rack before turning bubbly and golden. It was delicious & just sweet enough to allow for that dollop of whipped cream or vanilla ice cream on top!

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YankeesFan

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Nov. 9, 2008

Fantastic recipe. I made it exactly as listed and then added chopped pecans, which provided a wonderful texture, as well as flavor. The pudding reminded me of a pineapple upside-down cake. Will definitely make again, but will reduce butter and sugar each by a 1/4 cup.

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Reviewer:

kim1966

Cooking Level: Expert

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Reviewed: Sep. 14, 2008

This was GREAT. I make this with brown bread. My kids and hubby love it.

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Keissa

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Reviewed: Jun. 29, 2008

This was great! We didn't have any raisins or currants, so I used 1/2 c fresh blueberries. I will make this again.

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Reviewer:

lilyandscout

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Reviewed: May 20, 2008

This was delicious! I could not get crushed pineapple so I drained a can of chunks and put them in the blender to "crush" them. I had to cook it for longer and I increased the temp to 400*F for that extra 10 mins and I left it uncovered for the extra 10 mins too!!!

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Trishie

Cooking Level: Intermediate

Living In: Dublin, County Dublin, Ireland

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Reviewed: May 13, 2008

my kids loved this they ask me to make it again before they were even through eating it for the first time i will make this again. love it

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becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Sulphur, Louisiana, USA

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Reviewed: Apr. 24, 2008

Everybody loved this bread pudding. I added double the pineapple so that you really get the pineapple flavor!

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Sarah

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Reviewed: Mar. 5, 2008

This was delicious! It was a big hit in my family. Even my husband and oldest daughter who don't like bread pudding ate it up. They said they liked this recipe because it was light and refreshing,not heavy and overly rich like other pudding dishes. I will definitley make this one a lot. I plan to cut down a little on the sugar next time and I might add some nuts for crunch.

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Katrina/mom of 5

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Bismarck, North Dakota, USA

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Reviewed: Jan. 11, 2008

This is the best bread pudding that I have ever tasted. I substituted dried cranberries for the currants because that is all I had. It was truly amazing. This is a keeper. Thank you for sharing.

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