Pineapple Bread Pudding

A Tropical Twist on Tradition: Crafting Pineapple Bread Pudding Magic

Step into a world where the comforting embrace of traditional bread pudding meets the tropical allure of ripe pineapples. Pineapple Bread Pudding is a delightful fusion that captures the essence of warmth, sweetness, and a touch of exotic flair. Join us on a culinary escapade as we unravel the secrets behind creating this luscious dessert that transforms ordinary ingredients into a symphony of tropical delight.


For the Bread Pudding:

  • 8 cups day-old bread, cubed (French or challah works well)
  • 1 cup fresh pineapple, diced
  • 1 cup canned crushed pineapple, drained
  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

For the Rum Sauce:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/4 cup dark rum
  • 1/2 cup heavy cream
  • Pinch of salt

For the Keto and Low-Carb Version:

For the Bread Pudding:

  • 8 cups cubed keto-friendly bread (almond flour or coconut flour-based)
  • 1 cup fresh pineapple, diced
  • 1 cup canned crushed pineapple, drained
  • 4 large eggs
  • 1 cup granulated erythritol or monk fruit sweetener
  • 2 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

For the Keto-Friendly Rum Sauce:

  • 1/2 cup unsalted butter
  • 1 cup granulated erythritol or monk fruit sweetener
  • 1/4 cup dark rum extract
  • 1/2 cup unsweetened almond milk
  • Pinch of salt


Crafting the Pineapple Bread Pudding:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Bread: Cube the day-old bread into bite-sized pieces. Spread them evenly in a greased baking dish.
  3. Combine Pineapples: In a bowl, mix the fresh diced pineapple and drained crushed pineapple. Evenly distribute the pineapple mixture over the cubed bread.
  4. Whisk the Egg Mixture: In another bowl, whisk together eggs, granulated sugar (or sweetener for keto version), whole milk (or almond milk for keto version), vanilla extract, ground cinnamon, and a pinch of salt.
  5. Pour Over Bread: Pour the egg mixture evenly over the cubed bread and pineapples, ensuring every piece is coated.
  6. Bake to Perfection: Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set.

Preparing the Rum Sauce:

  1. Melt Butter: In a saucepan over medium heat, melt unsalted butter for the rum sauce.
  2. Add Brown Sugar: Stir in packed brown sugar and cook until it dissolves, creating a rich caramel.
  3. Introduce Dark Rum: Carefully add dark rum to the caramel, allowing it to simmer for a few minutes to cook off the alcohol.
  4. Pour in Cream: Pour in heavy cream (or almond milk for the keto version) and a pinch of salt. Stir continuously until the sauce thickens. Remove from heat.
  5. Serve Warm: Drizzle the warm rum sauce over individual servings of Pineapple Bread Pudding just before serving.

Keto and Low-Carb Version:

Follow the same instructions as above, substituting keto-friendly bread and sweeteners for the traditional counterparts. For the keto-friendly rum sauce, use sugar alternatives and almond milk.

Cook Notes

  • Choosing the Right Bread: Opt for a sturdy yet absorbent bread like French or challah for the classic version. For the keto version, choose a bread with a good crumb texture, such as almond flour or coconut flour-based bread.
  • Pineapple Texture: Ensure a balance of fresh and crushed pineapple for varied textures in every bite. The freshness adds bursts of flavor, while the crushed pineapple integrates with the bread, infusing it with sweetness.
  • Bread Soaking Time: Allow the bread to soak in the egg mixture for a few minutes before baking. This ensures that every piece is infused with the delightful combination of pineapple and custard.


Keto Version:

  • Keto-Friendly Bread Selection: Choose almond flour or coconut flour-based keto-friendly bread to replace traditional bread. These options provide a satisfying texture while aligning with low-carb goals.
  • Sugar Alternatives: Substitute granulated erythritol or monk fruit sweetener for sugar in both the bread pudding and rum sauce. Adjust the quantity based on your preferred level of sweetness.

Low-Carb Version:

  • Nut and Seed Inclusion: Enhance the nutritional profile by incorporating chopped nuts or seeds like almonds or chia seeds into the bread pudding. This addition introduces crunch and healthy fats.
  • Creamy Coconut Sauce: Create a low-carb coconut-based sauce by replacing heavy cream with coconut cream in the rum sauce. This imparts a creamy texture while keeping the dish low in carbs.

Tropical Bliss in Every Bite

In conclusion, Pineapple Bread Pudding is more than just a dessert—it’s a journey to tropical bliss with every spoonful. The marriage of sweet pineapple, custard-soaked bread, and the warm embrace of rum sauce creates a symphony of flavors that lingers on the palate.

Embracing Dietary Diversity

As we celebrate the classic version of Pineapple Bread Pudding, we also embrace the diverse dietary needs of individuals. The keto and low-carb adaptations showcase the versatility of this beloved dessert, ensuring that everyone can partake in the joy it brings.

Crafting Memories with Pineapple Bread Pudding

In the realm of desserts, Pineapple Bread Pudding stands as a testament to the joy of crafting culinary memories. Whether you indulge in the classic version or explore the keto and low-carb variations, may each bite transport you to a place of warmth, sweetness, and the tropical embrace of paradise.

So, preheat your oven, gather your ingredients, and let the aroma of Pineapple Bread Pudding fill your kitchen—a promise of decadence and delight that transcends dietary boundaries. Happy baking and bon appétit!

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