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Pineapple Bread Pudding Soufflé

There is something wonderfully comforting about a warm bread pudding, but this Pineapple Bread Pudding Soufflé takes that classic dessert in a lighter, more tropical direction. Soft pieces of bread are soaked in a rich, vanilla-scented custard, then combined with juicy crushed pineapple and baked until the edges are golden and the center is beautifully puffed.

The result is somewhere between traditional bread pudding and a delicate soufflé: tender and custardy inside, lightly crisp around the edges, and filled with bright pineapple flavor. It is an easy dessert that feels special enough for holidays, family gatherings, brunches, or Sunday dinners.

Why You’ll Love This Pineapple Bread Pudding Soufflé

This dessert is especially appealing because it doesn’t require complicated pastry techniques. The bread does most of the work by soaking up the flavorful custard, while the pineapple adds natural sweetness and a pleasant fruity contrast.

A few simple ingredients create a dessert with plenty of character:

Soft bread provides the comforting, tender foundation.
Crushed pineapple adds moisture and tropical flavor.
Eggs help create the rich custard and give the pudding its soufflé-like lift.
Milk and butter contribute richness and a silky texture.
Vanilla rounds out the flavors.
Sugar provides just enough sweetness without overpowering the pineapple.

For the best texture, use bread that is slightly stale rather than extremely fresh. Day-old bread absorbs the custard beautifully without becoming completely mushy.

Ingredients

For the Bread Pudding Soufflé

8 cups cubed day-old white bread or brioche
1 can (20 ounces) crushed pineapple, well drained
4 large eggs
1 1/2 cups whole milk
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg, optional
1 tablespoon brown sugar, optional, for sprinkling

Optional Topping

Powdered sugar, for dusting
Whipped cream
Vanilla ice cream
Toasted coconut

Step 1: Prepare the Oven and Baking Dish

Begin by preheating your oven to 350°F (175°C).

Lightly grease a 9-by-13-inch baking dish with butter or nonstick cooking spray. Make sure the bottom and sides are coated so the finished pudding can be served easily.

If you prefer a deeper, more soufflé-like presentation, you can use a slightly smaller deep baking dish. Just remember that the baking time may need to increase slightly.

Step 2: Prepare the Bread

Cut the bread into roughly 1-inch cubes.

If your bread is very fresh, spread the cubes onto a baking sheet and let them sit uncovered for about 20 to 30 minutes. You can also place them in a low oven for a few minutes to dry them slightly.

The goal isn’t to make them hard or toasted. You simply want them dry enough to absorb the custard without falling apart immediately.

Place the bread cubes into a large mixing bowl.

Step 3: Drain the Pineapple Thoroughly

Open the can of crushed pineapple and drain it very well.

This step is important because excess pineapple juice can make the pudding overly wet. Press the pineapple gently against a fine-mesh strainer or use the back of a spoon to remove as much excess liquid as possible.

Once drained, set the pineapple aside.