Get ready to embark on a culinary journey with our mouthwatering Pineapple Bread Pudding recipe. This delightful dessert combines the comforting flavors of bread pudding with the tropical sweetness of pineapple, creating a treat that’s perfect for any occasion. Whether you’re hosting a brunch, enjoying a cozy family dinner, or simply craving a decadent dessert, this recipe is sure to impress. Let’s dive into the details and learn how to create this irresistible delight!
Ingredients:
- ½ cup butter (1 stick), melted
- 1 cup white sugar
- 6 eggs
- ½ tablespoon vanilla extract
- 6 thick slices of white bread, cubed
- 1 20 oz can crushed pineapple, drained
- ½ cup packed brown sugar
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Prepare Bread: In a large mixing bowl, combine the melted butter and white sugar. Add the eggs and vanilla extract, and beat until well combined.
- Add Bread and Pineapple: Gently fold in the cubed white bread and crushed pineapple until evenly distributed and coated with the egg mixture.
- Layer in Baking Dish: Transfer the bread pudding mixture to the prepared baking dish, spreading it out evenly. Sprinkle the packed brown sugar over the top of the mixture.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the bread pudding is golden brown and set in the center.
- Serve: Remove the bread pudding from the oven and let it cool slightly before serving. Serve warm and enjoy the deliciousness!
Cook Notes and Variations:
- Bread Selection: While white bread works well in this recipe, you can also use French bread, brioche, or challah for added richness and flavor.
- Add Nuts: For extra crunch and texture, sprinkle chopped nuts such as pecans or walnuts over the top of the bread pudding before baking.
- Top with Whipped Cream: Serve the bread pudding with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a decadent finishing touch.
Keto and Low-Carb Versions:
- Keto Version: To make a keto-friendly version of this bread pudding, substitute the white sugar with a keto-friendly sweetener such as erythritol or stevia. Use low-carb bread or almond flour bread in place of the white bread, and reduce the amount of pineapple or use fresh pineapple in moderation to lower the carb content.
- Low-Carb Version: Similarly, for a low-carb version, use almond flour or coconut flour in place of the bread cubes. Opt for unsweetened crushed pineapple or omit it altogether to reduce the carb content further.
Frequently Asked Questions (FAQs):
Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple in this recipe. Simply chop the pineapple into small pieces and use it in place of the canned crushed pineapple.
Q: Can I make this bread pudding ahead of time? A: Yes, you can prepare the bread pudding mixture ahead of time and refrigerate it until ready to bake. Allow the mixture to come to room temperature before baking for best results.
Q: Can I freeze leftovers? A: Yes, you can freeze leftover bread pudding in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven or microwave.
Q: Can I add other fruits or flavors to this recipe? A: Absolutely! Feel free to customize the bread pudding by adding diced apples, raisins, or shredded coconut for additional flavor and texture.
Pineapple Bread Pudding is a delightful dessert that’s sure to become a favorite in your recipe repertoire. With its irresistible combination of sweet pineapple, buttery bread, and warm spices, it’s the perfect indulgence for any occasion. Whether you’re serving it as a comforting dessert after dinner or enjoying it as a special treat for brunch, this recipe is guaranteed to impress. So gather your ingredients, preheat your oven, and get ready to savor the tropical goodness of Pineapple Bread Pudding today!
