Best 8 Warm Pineapple Bread Pudding Recipes

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.)

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:

• 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

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.

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:

• 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 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.

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.