Pineapple Bread Pudding

Pineapple Bread Pudding

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"Pineapple puts a different twist on this moist and flavorful bread pudding from Margie Behnke of Neenah, Wisconsin. 'This festive pudding couldn't be easier to make or more delicious to dish up,' shares Margie. 'And it's just wonderful reheated.'"
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Ingredients

55 m servings
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Original recipe yields 8 servings

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Directions

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  1. Place bread on a baking sheet. Bake at 375 degrees F for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside. In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.
  2. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.

Reviews

88
  1. 105 Ratings

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Most helpful positive review

This was great - the pineapple added a yummy twist we all enjoyed. I didn't have time to toast the bread, so I omitted that step. Also, I found this recipe loaded with oil and sugar. I cut the o...

Most helpful critical review

It just wasn't to our liking. We love bread pudding and pineapple, but together, it was okay. Nothing out of this world.

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This was great - the pineapple added a yummy twist we all enjoyed. I didn't have time to toast the bread, so I omitted that step. Also, I found this recipe loaded with oil and sugar. I cut the o...

I can't believe the respone I got to this recipe. My family loved this! !! I made it this morning for Thanksgiving Dinner tonight. It was super easy and super quick. I love bread pudding so ...

I took this to a Mardi Gras dinner and it was a big hit! After I toasted the bread I removed some of the crust. It fit into a 7 1/2x11 glass pan perfectly. I did cook it for a little while long...

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 th...

I've made this so many times I think I can do it in my sleep. We are great fans of the recipe as written but on occasion I've used half granulated sugar and half brown sugar, tossed in coconut f...

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. Wi...

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 ...

I took this to Thanksgiving dinner at a friend's house and it got stellar reviews. I assembled it the night before then baked it just 30 minutes (or maybe a little more...it got kinda crazy duri...

I made this recipe exactly as it was written. I first must say, I'm not a big fan of Pineapple and asked for recipes on the Buzz to use a Fresh Pineapple. Since we love bread pudding, when someo...

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