Best 18 Pineapple Bread Pudding Recipes

MOM'S PINEAPPLE BREAD PUDDING

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.

PINEAPPLE BREAD PUDDING

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.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Lightly butter a 2-quart baking pan. Place eggs, pineapple, flour, sugar, and salt in pan and whisk to combine.
• Scatter bread over pineapple in pan and whisk to combine.
• Cook until golden brown, 40 minutes. Let cool slightly. Serve warm at room temperature. (To store, cover and refrigerate, up to 2 days.)

PINEAPPLE BREAD PUDDING

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.

PINEAPPLE BREAD PUDDING WITH RAISINS

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.

PINEAPPLE UPSIDE-DOWN BREAD PUDDING

Steps:

• Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
• Drain pineapple, reserving the juice.
• Add juice to egg mixture; add bread crumbs and toss gently.
• Melt butter in a 9 or 10-inch cast iron skillet over medium low heat. Remove 3 tablespoons of the melted butter and add it to bread mixture.
• Sprinkle brown sugar over butter remaining in skillet, sprinkle cherries and pecans over brown sugar mixture and arrange pineapple tidbits over cherries. Pour bread mixture over fruit in skillet.
• Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
• Place a platter or large cake plate over skillet and invert skillet so pudding falls out, upside over plate. Spoon any thing left inside skillet over top.

WARMDADDY'S PINEAPPLE UPSIDE DOWN BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Grease a nonstick baking pan.
• Whisk together the heavy cream, cane sugar, vanilla and eggs. Melt the butter in a saute pan over medium heat, and then add the sugar and pineapple. Cook for 3 minutes, and then remove from the heat and let sit for 10 minutes before stirring into the cream mixture.
• Pour the batter over the challah in the baking dish and let stand at room temperature for 10 minutes. Bake uncovered for 40 minutes.

SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
• In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
• In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
• Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

EASY PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 350°F and grease a 9x13-inch glass baking dish.
• Combine the butter, sugar, and cinnamon in a mixing bowl and beat until thoroughly combined.
• Add the eggs and beat with an electric mixer until thoroughly mixed.
• Fold in pineapple, pecans and bread cubes.
• Pour into prepared baking dish.
• Bake at 350F for approximately an hour, until set.
• *Check after 45 minutes to make sure top isn't getting too browned. If it is, cover lightly with aluminum foil to finish baking.
• Serve warm, garnished with whipped cream.

BAKED PINEAPPLE BREAD PUDDING

Steps:

• 1. In mixing bowl cream butter and sugar.
• 2. Add eggs,milk, pineapple with juice, bread crumbs and vanilla, mix well
• 3. Pour into 2 qt casserole dish (i spray mine with cooking spray) bake at 350 degrees for 45 minutes

PINEAPPLE, RAISIN, AND RUM BREAD PUDDING

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.

PINEAPPLE BREAD PUDDING (CROCKPOT)

Steps:

• 1. In a bowl, beat butter, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy.
• 2. Fold pineapple and bread cubes into the creamed mixture.
• 3. Pour into the crockpot. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
• 4. Before serving top with chopped pecans, whipped topping and/or powdered sugar if desired. Serve warm.

WARM PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees.
• Generously butter two 8-ounce ovenproof glass pudding dishes and sprinkle the bottom of the dishes lightly with granulated sugar.
• Butter the bread on both sides and then cut into cubes.
• Using half the bread cubes, place a single layer in the bottom of each dish.
• In a medium bowl, combine the rum, brown sugar, spices, and lemon juice.
• Add the pineapple and melted butter and toss well to coat.
• Layer half the pineapple mixture into the dishes, followed by the remaining bread cubes and then the remaining pineapple.
• Sprinkle lightly with additional granulated sugar.
• Place the dishes in a shallow baking pan and pour hot water into the pan about halfway up the side of the dishes.
• Place the pan in the oven and bake about 30 minutes or until the puddings are nicely browned.
• Serve warm with dabs of whipped cream or vanilla ice cream.

PINEAPPLE BREAD PUDDING

Steps:

• Cream butter and sugar.
• Add eggs.
• Add cans of pineapple.
• Mix in bread cubes, make sure you mix well.
• Bake in a 3 quart, greased casserole for 1 hour@ 350 degrees, uncovered.

PINEAPPLE THINGY (BREAD PUDDING)

Steps:

• Preheat oven to 375º F / 190º C. Prepare a medium sized baking tray (8' x 8' x 2') by spraying it with Pam or coating with butter.
• In a large bowl, cream butter and sugar together until smooth. You can use a mixer, whisk or fork.
• Add the beaten eggs and pineapple and stir until fully incorporated.
• Fold in the bread cubes until its completely coated and pour into baking pan. Smooth the top but don't worry about getting it perfect.
• Bake for 40-45 minutes or until bubbling and golden brown on top.
• I've substituted Splenda for those who are diabetic and it was still great. I also now substitute the bread with different types such as sunflower seed bread, 5-grain whole bread, whatever I can find at the bakery that's a day or two old. You can also bake and serve in individual ramekins. If doing so, reduce cooking time by 10 minutes. This is a never fail dish and easy to make.

PINEAPPLE CUSTARD BREAD PUDDING

Steps:

• 1. In a large mixer bowl, cream together butter, dry pudding mix and cinnamon until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend milk mixture into creamed mixture( mixture will look curdled). Fold in bread cubes. Pour into an ungreased 2 quart casserole or 8-inch square baking dish. Place casserole in a larger shallow pan on oven rack. Pour hot water into larger pan to depth of one inch. Bake in 325^ oven for 1 1/4 hours for casserole 1 hour for 8 inch square pan or until knife inserted off center comes out clean.

PINEAPPLE BREAD PUDDING

Steps:

• Melt butter and add sugar, Place in a buttered casserole, layer pineapple,bread cubes,then sugar and butter mixture, fill casserole . Bake for 1 hour,

PINEAPPLE UPSIDE-DOWN BREAD PUDDING RECIPE - (4.6/5)

Steps:

• Grease the Ninja multipurpose pan with cooking spray and set it aside. Whisk together the milk, condensed milk, eggs, and vanilla in a large bowl until evenly incorporated. Set aside. Melt the butter over medium heat in a large skillet. Add the brown sugar and stir until the sugar dissolves. Add the chopped pineapple and cook, stirring, for 8 minutes, or until lightly brown and all the moisture has evaporated. Place the cubed bread and 1-1/2 cups of the cooked pineapple into the egg mixture and toss. Let the mixture sit for a few minutes until the bread has absorbed all the liquid. Meanwhile, place the remaining cup of cooked pineapple on the bottom of the prepared pan. Pour the bread mixture on top and evenly distribute. Pour 4 cups of water into a Ninja 4-in-1 cooking system pot. Place the metal rack inside, then place the prepared pan onto the rack. Set oven to 325°F and set the timer for 50 minutes. Do not lift the lid during the baking process. When the timer beeps, remove the pan (with the rack) and allow the bread pudding to cool. Meanwhile, pour the glaze ingredients into a small bowl and mix until evenly incorporated and slightly thick. After 15 minutes, unmold the bread pudding onto a serving platter, drizzle it with the glaze, and serve immediately. Tip: If you don't have a Ninja 4-in-1 multi-cooker, place the bread pudding in a large casserole dish, loosely cover with aluminum foil, and bake for 30 minutes at 325°F. Remove the foil and continue baking for 20-25 minutes longer.