Pineapple Bread Pudding

Pineapple Bread Pudding

  • Prep Time: 10 mins
  • Total Time: 50 mins
  • Servings: 8
  • About This Recipe

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


  • 7sliceswhole wheat bread, crusts removed,cut into cubes
  • 1 (20ounce) cans crushed unsweetened pineapple, , with juice
  • 1cuppacked light brown sugar
  • 4eggs, beaten
  • 2teaspoonsfresh lemon juice
  • 1/2 teaspoongrated fresh nutmeg
  • 6tablespoonsunsalted butter, melted
  • Directions

  • 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.
  • Reviews

  • “What a great recipe!This is SO easy and quick to throw together.I made exactly as written except for using 8 slices fresh Wonder Stoneground Whole Wheat Bread, and I added 1/4 teaspoon lemon zest into the lemon juice.Beautiful texture, great flavor.I was able to take it out of the souffle pan in one piece onto a plate, and then flip it onto a second plate right-side up, so this would lend itself to a very fancy presentation – but we were eager to try it and just cut big pieces of it, served with slices of fresh pineapple and whipped cream.This is definitely a keeper.Thanks for a great dessert, Mirj!”

  • “This was great and very pretty too! Thanks for sharing.”

  • “We are really enjoying this!!When I went to make it…I realized there wasn’t any milk in it…hoping it wasn’t a typo lolIt came out perfect!I skipped the ice cream…but it was perfect with a little whipping cream!!!Thanks Mirj!!”