Best 11 Pineapple Bread Pudding With Raisins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pineapple bread pudding with raisins is a classic dessert that combines the tropical sweetness of pineapple with the rich flavors of bread and raisins. This delectable dish is perfect for any occasion, from a casual family gathering to a special holiday dinner. With its moist and tender texture, caramelized top, and burst of fruity flavor, pineapple bread pudding is sure to be a hit with everyone who tries it.

Let's cook with our recipes!

PINEAPPLE BREAD PUDDING WITH RAISINS



Pineapple Bread Pudding with Raisins image

A yummy bread pudding that can be served hot or cold.

Provided by jcizek

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 8

Number Of Ingredients 8

3 eggs
1 cup white sugar
1 (8 ounce) can crushed pineapple in juice, undrained
½ cup butter, melted
½ cup raisins
¼ cup chopped walnuts
12 slices bread, cut into 1/2-inch pieces
1 tablespoon brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar.
  • Bake in preheated oven until bread is fluffy, about 40 minutes.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 58.9 g, Cholesterol 100.3 mg, Fat 17.1 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 8.4 g, Sodium 365.3 mg, Sugar 38.6 g

PINEAPPLE BREAD PUDDING



Pineapple Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

1 stick (16 tablespoons) unsalted butter, softened, plus more for the dish
1 cup granulated sugar
4 large eggs
Two 8-ounce cans crushed pineapple, drained well
5 slices white bread, cubed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
  • In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
  • Bake in the oven until golden brown and set, 50 to 60 minutes.

PINEAPPLE & CREAM CHEESE BREAD PUDDING



Pineapple & Cream Cheese Bread Pudding image

This bread pudding is easy, convenient, versatile, and delicious. Every time I take it to church or school everyone asks for the recipe because it's the best bread pudding they have ever tasted-I never have any leftovers. This delicious brunch casserole has been requested for family gatherings, holidays, weddings, and birthday parties.-Laura Ellis, Biloxi, Mississippi

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 12 servings.

Number Of Ingredients 12

1 can (20 ounces) unsweetened pineapple chunks, undrained
10 cups cubed dinner rolls (about 17 rolls)
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
5 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
SAUCE:
1 can (14 ounces) sweetened condensed milk
1/4 cup butter, cubed
1-1/2 teaspoons vanilla extract

Steps:

  • Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners' sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple., In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes., In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.

Nutrition Facts : Calories 566 calories, Fat 25g fat (14g saturated fat), Cholesterol 165mg cholesterol, Sodium 487mg sodium, Carbohydrate 71g carbohydrate (47g sugars, Fiber 2g fiber), Protein 14g protein.

PINEAPPLE BREAD PUDDING WITH RAISINS



Pineapple Bread Pudding with Raisins image

A yummy bread pudding that can be served hot or cold.

Provided by jcizek

Categories     Bread Pudding

Time 55m

Yield 8

Number Of Ingredients 8

3 eggs
1 cup white sugar
1 (8 ounce) can crushed pineapple in juice, undrained
½ cup butter, melted
½ cup raisins
¼ cup chopped walnuts
12 slices bread, cut into 1/2-inch pieces
1 tablespoon brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar.
  • Bake in preheated oven until bread is fluffy, about 40 minutes.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 58.9 g, Cholesterol 100.3 mg, Fat 17.1 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 8.4 g, Sodium 365.3 mg, Sugar 38.6 g

PINEAPPLE BREAD PUDDING



Pineapple Bread Pudding image

This is our family recipe (Grandma Mel's) side dish for Easter dinner, served alongside ham and green beans. It is very sweet and great for a holiday meal accompaniment.

Provided by Amy W

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h50m

Yield 8

Number Of Ingredients 5

7 slices white bread, cut into cubes
½ cup butter, melted
30 ounces crushed pineapple
4 eggs
½ cup white sugar

Steps:

  • Grease a 2-quart casserole dish.
  • Spread bread cubes in the bottom of the prepared casserole dish. Pour butter over bread cubes and top with pineapple.
  • Beat eggs and sugar together in a bowl until foamy; pour over bread mixture. Cover dish with aluminum foil and refrigerate, about 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until browned, 5 to 20 minutes.

Nutrition Facts : Calories 307 calories, Carbohydrate 40.3 g, Cholesterol 123.5 mg, Fat 14.8 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 8.2 g, Sodium 266.7 mg, Sugar 28.8 g

BREAD PUDDING WITH RAISINS



Bread Pudding with Raisins image

Great bread pudding for a weekend breakfast with a large family.

Provided by James Noble

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h45m

Yield 10

Number Of Ingredients 8

6 cups day-old bread cubes, crust removed
1 cup raisins, or to taste
4 cups milk
8 eggs
⅔ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill an 11x12-inch pan with dried bread cubes and sprinkle with raisins.
  • Combine milk, eggs, sugar, cinnamon, vanilla extract, and salt in a bowl. Beat with an electric mixer until smooth. Pour milk-egg mixture over bread cubes and raisins.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 1 to 1 1/2 hours.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 43.6 g, Cholesterol 138.8 mg, Fat 6.4 g, Fiber 1.3 g, Protein 10.2 g, SaturatedFat 2.5 g, Sodium 391.1 mg, Sugar 28 g

MOM'S PINEAPPLE BREAD PUDDING



Mom's Pineapple Bread Pudding image

This was handed down from my mother. Our family would have this wonderful side dish every Christmas and Easter. It is so easy to make.

Provided by Denise Delong Beecher

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h10m

Yield 10

Number Of Ingredients 5

5 slices bread, cubed
1 (20 ounce) can crushed pineapple
½ cup butter, melted
1 cup white sugar
4 eggs, well beaten

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
  • Bake until puffed and golden brown, about 1 hour.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 35.3 g, Cholesterol 89.9 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 175.7 mg, Sugar 28.8 g

PINEAPPLE BREAD PUDDING



Pineapple Bread Pudding image

Pineapple puts a different twist on this moist and flavorful bread pudding from Margie Behnke of Neenah, Wisconsin. "This festive pudding couldn't be easier to make or more delicious to dish up," shares Margie. "And it's just wonderful reheated."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 9

10 slices white bread
3/4 cup butter, melted
5 large eggs, room temperature
1 can (20 ounces) crushed pineapple, drained
1/4 cup dried currants or raisins
1 cup sugar
1-1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
Whipped cream, optional

Steps:

  • Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside., In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes., Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.

Nutrition Facts : Calories 348 calories, Fat 17g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 306mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

PINEAPPLE, RAISIN, AND RUM BREAD PUDDING



Pineapple, Raisin, and Rum Bread Pudding image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Dessert

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) can crushed pineapple with juice
1/2 cup low-fat milk
5 cups Italian bread, Packed
2/3 cup raisins
1/2 cup brown sugar
2 tablespoons margarine, melted
1 tablespoon rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon margarine
1 tablespoon rum
1 tablespoon light brown sugar
2 tablespoons almonds, Sliced

Steps:

  • Preheat oven to 350F.
  • Combine pineapple, milk and bread in mixing bowl.
  • Stir together and let stand 10 min.
  • Stir in the remaining ingredients.
  • Pour mixture into lightly oiled 9 x 9 in. baking pan.
  • Last 3 ingredients are for glaze.
  • Melt margarine .
  • Add rum and brown sugar and stir just until sugar is dissolved.
  • Spoon in thin layer over top of pudding.
  • Bake for 25 min, top with almonds.
  • Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
  • Serve warm.

RAISIN BREAD PUDDING



Raisin Bread Pudding image

My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who tries it. A homemade vanilla sauce comes together quickly on the stovetop and is drizzled over warm servings of this old-fashioned, tasty treat. -Sherry Niese, McComb, Ohio

Provided by Taste of Home

Categories     Desserts

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13

8 slices bread, cubed
4 large eggs
2 cups milk
1/4 cup sugar
1/4 cup butter, melted
1/4 cup raisins
1/2 teaspoon ground cinnamon
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract

Steps:

  • Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

Nutrition Facts : Calories 448 calories, Fat 19g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 378mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 10g protein.

PINEAPPLE BREAD PUDDING



Pineapple Bread Pudding image

I came up with this to satisfy my daughter Nomi's pineapple sweet tooth, and also to get rid of some stale bread.

Provided by Mirj2338

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

7 slices whole wheat bread, crusts removed,cut into cubes
1 (20 ounce) can crushed unsweetened pineapple, , with juice
1 cup packed light brown sugar
4 eggs, beaten
2 teaspoons fresh lemon juice
1/2 teaspoon grated fresh nutmeg
6 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 325 and grease a 2-quart soufflé dish.
  • In a large bowl, combine bread and pineapple and place in soufflé dish.
  • Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture.
  • Bake until puffed and golden, about 40 minutes.

Nutrition Facts : Calories 313.4, Fat 12.3, SaturatedFat 6.5, Cholesterol 128.7, Sodium 176.8, Carbohydrate 47.7, Fiber 2.8, Sugar 34.9, Protein 6

Tips:

  • Use ripe pineapple. This will give your bread pudding the best flavor. If you don't have ripe pineapple, you can use canned pineapple, but be sure to drain it well before using.
  • Don't overmix the batter. Overmixing will make the bread pudding tough. Just mix until the ingredients are combined.
  • Bake the bread pudding in a water bath. This will help to keep it moist.
  • Serve the bread pudding warm or at room temperature. It's also delicious served with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Pineapple bread pudding with raisins is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!

Related Topics