Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works beautifully in this recipe. You'll need about 2 cups of crushed fresh pineapple. Just make sure to drain it well, as fresh pineapple can be juicier than canned and might make your pudding soggy.

My bread pudding seems too wet in the middle. What went wrong?

The most common cause is underbaking. Every oven is different, so your pudding might need an extra 5-10 minutes. Also, make sure you've drained the pineapple thoroughly. If the top is browning too quickly but the center isn't set, cover with foil for the remaining baking time.

Can I use a different type of bread?

Yes! Brioche, challah, or Hawaiian bread all make excellent substitutions that complement the pineapple flavor. Whole wheat bread works too, but will give a nuttier taste and denser texture. Avoid very seedy or grainy breads that might compete with the smooth custard texture.

Can I make this recipe dairy-free?

You can substitute the butter with coconut oil for a complementary tropical flavor. The eggs are essential for structure, but you can use your favorite egg replacer if necessary (though the texture will be different).

Tropical Pineapple Bread Pudding Recipe

Description

This Pineapple Bread Pudding combines the tropical sweetness of pineapple with the comforting warmth of bread pudding. It’s a rich and indulgent dessert that’s easy to prepare and perfect for family gatherings, holiday meals, or whenever you crave a sweet treat. The caramelized brown sugar topping adds a delightful crunch to every bite.

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 the Oven
Begin by preheating your oven to 350°F and greasing an 8×8-inch baking dish. This prevents sticking and helps the pudding bake evenly.
Combine Butter and Sugar
In a large mixing bowl, combine the melted butter and white sugar. Stir until the mixture is fully blended, smooth, and airy.
Incorporate Eggs and Vanilla
Beat the eggs into the butter-sugar mixture one at a time. Ensure each egg is fully mixed before adding the next. Add the vanilla extract for a hint of sweetness and flavor.
Add Bread and Pineapple
Gently fold in the cubed bread and drained crushed pineapple. Stir the mixture until the bread is completely saturated with the egg mixture.
Transfer to Baking Dish
Pour the mixture into the prepared baking dish. Spread it evenly to ensure uniform cooking. Sprinkle the brown sugar evenly over the top to create a caramelized crust.
Bake the Pudding
Place the dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Notes

For added richness, consider substituting white bread with brioche or challah.
Crushed pineapple can be substituted with pineapple chunks for a different texture.
Serve warm with whipped cream, vanilla ice cream, or a dusting of powdered sugar for an extra indulgent treat.
You can store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice (1/8 of the pudding)
Calories: 344
Sugar: 32g
Sodium: 206mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 6g
Cholesterol: 108mg