Pineapple Bread Pudding

May be an image of souffle

🥣 Step 3: Make the Custard Base

In a separate bowl, whisk together:

Eggs
Milk
Sugar
Vanilla extract
Cinnamon
Salt

Whisk until the mixture is smooth and slightly frothy.

👉 This custard is what binds everything together and creates that soft pudding texture.

🍞 Step 4: Combine Everything

Now bring it all together:

Pour the custard mixture over the bread cubes
Gently press the bread down so it absorbs the liquid
Let it sit for 10–15 minutes
Add the crushed pineapple and optional add-ins (raisins, coconut, nuts)
Mix gently so everything is evenly distributed

👉 Letting it rest ensures the bread fully soaks up the custard for a creamy interior.

🧈 Step 5: Prepare the Baking Dish

Preheat oven to 350°F (175°C)
Grease a medium baking dish with butter
Pour the mixture into the dish
Spread it evenly
Drizzle melted butter on top for a golden crust

🔥 Step 6: Bake the Bread Pudding

Bake for 40–50 minutes
Check at 40 minutes: the top should be golden brown
Insert a knife in the center—if it comes out clean, it’s ready

👉 The top should be slightly crisp while the inside stays soft and custardy.

❄️ Step 7: Cool and Serve

Let it cool for at least 10–15 minutes before serving
This helps it set properly
Serve warm for the best flavor

Optional toppings:

Vanilla ice cream 🍦
Whipped cream
Caramel drizzle
Powdered sugar dusting

🍯 Tips for the Best Pineapple Bread Pudding

Use day-old or slightly dry bread for better texture
Don’t skip resting time—it prevents dry spots
Adjust sugar depending on how sweet your pineapple is
For extra richness, replace half the milk with cream
For a tropical twist, add coconut flakes on top before baking

🌴 Final Result

The final dish is soft, warm, and custardy with bursts of juicy pineapple in every bite. The edges are slightly caramelized, while the center stays creamy and rich. It’s a perfect dessert for family gatherings, holidays, or when you want something simple but impressive.

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