Pineapple Bread Pudding

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If you love tropical flavors and classic comfort food, this Pineapple Bread Pudding is the ultimate dessert you need in your recipe collection. Sweet pineapple, creamy custard, and buttery bread cubes come together in a rich, velvety dish that’s both nostalgic and exotic.

Perfect for family gatherings, holiday dinners, or a cozy weeknight indulgence, this pudding strikes the right balance of fruity brightness and creamy sweetness. Whether you serve it warm with a dollop of whipped cream or enjoy it chilled the next day, this is a dessert that delivers tropical paradise in every bite.

Why You’ll Love This Recipe

• Tropical twist: Sweet pineapple and coconut give this pudding a unique flavor.

• Creamy custard texture: Soft, moist, and rich thanks to cream and pudding mix.

• Simple ingredients: Uses pantry staples and day-old bread.

• Make-ahead friendly: Great for prepping the night before baking.

• Crowd-pleasing dessert: Perfect for potlucks, parties, or holiday tables.

Ingredient Breakdown

Butter: Adds richness and helps bind the custard.
Instant Cream Cheese Pudding Mix: Infuses a tangy creaminess for a velvety custard base.
Eggs: Provide structure and help the pudding set.
Milk & Heavy Cream: Create a luscious, creamy texture.
Pineapple Tidbits: Add bursts of tropical sweetness.
Coconut Flakes: Bring extra flavor and chewy texture.
Vanilla Extract: Enhances all the flavors with warm undertones.
Hard Rolls (day-old): Absorb the custard while staying slightly firm, creating the perfect bread pudding bite.

Pro Tips

1. Use stale bread: It soaks up the custard better than fresh bread.

2. Drain pineapple well: Too much juice can make the pudding watery.

3. Test doneness correctly: Insert a knife slightly off-center—if it comes out clean, it’s ready.

4. Let it rest before serving: Cooling helps the custard fully set.

5. Add a topping: A drizzle of caramel sauce or rum glaze makes it unforgettable.

Ingredient Swaps or Variations

• Bread: Try brioche, challah, or Hawaiian rolls for a richer pudding.

• Fruit: Substitute pineapple with mango or peaches for a different tropical flavor.

• Nuts: Add chopped macadamia nuts or pecans for crunch.

• Spices: Mix in cinnamon or nutmeg for a warm, cozy twist.

• Boozy flair: Add a splash of dark rum to the custard for depth.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.

• Dust with powdered sugar for a simple finish.

• Pair with a tropical fruit salad for a refreshing side.

• Drizzle with coconut cream or caramel sauce for extra indulgence.

Make Ahead + Storage Tips

Make Ahead: Assemble the pudding up to 24 hours before baking; refrigerate until ready.
Storage: Keep leftovers covered in the fridge for up to 4 days.
Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.
Reheating: Warm individual portions in the microwave or reheat in the oven at 325°F for 10–15 minutes.

Cultural or Historical Notes

Bread pudding is a beloved dessert with roots in frugal, old-world cooking, where leftover bread was repurposed into something delicious. This tropical version celebrates the flavors of the islands by combining pineapple and coconut, transforming a traditional dish into a sunny, vacation-worthy treat.

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned? Yes, just make sure to chop it into small tidbits and drain excess juice.
What bread works best? Day-old rolls, brioche, or challah work beautifully since they hold their shape.
Can I make this dairy-free? Use coconut milk in place of cream and a dairy-free pudding mix.
Does it need to be served warm? Not at all—it’s delicious warm, room temperature, or chilled.
Can I double the recipe? Yes, just use a larger baking dish and extend the bake time slightly

Emily

Pineapple Bread Pudding

This Pineapple Bread Pudding combines soft bread, creamy custard, sweet pineapple tidbits, and a hint of coconut for a tropical twist on a classic comfort dessert.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Bread

Cuisine: American, Tropical

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup butter, softened
• 3 oz instant cream cheese pudding mix
• 4 eggs
• 2 cups milk
• 1 cup heavy cream
• 8 oz pineapple tidbits, drained
• 2/3 cup flaked coconut
• 2 tsp vanilla extract
• 8–10 day-old hard rolls, pulled into bite-sized pieces

Equipment

• Mixing bowls
• Hand mixer or whisk
• wooden spoon
• 2-quart casserole dish or 9-inch baking dish
• Measuring cups and spoons

Method

 

1. Preheat your oven to 325°F (163°C).
2. In a large mixing bowl, cream together the softened butter and the dry pudding mix until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In another bowl, combine the milk, heavy cream, drained pineapple, flaked coconut, and vanilla extract.
5. Using a wooden spoon, blend the milk mixture into the creamed mixture until well combined.
6. Gently fold in the bite-sized pieces of hard rolls until they are well coated with the mixture.
7. Pour the mixture into a greased 2-quart casserole dish or a 9-inch square baking dish.
8. Bake in the preheated oven for 1 hour and 15 minutes for the casserole dish or about 1 hour for the square dish, or until a knife inserted off-center comes out clean.
9. Allow the bread pudding to cool slightly before serving. It can be enjoyed warm or at room temperature.

Notes

Serve warm with whipped cream or a drizzle of caramel sauce. For extra flavor, sprinkle with toasted coconut or chopped macadamia nuts before serving. Best enjoyed the day it’s made, but leftovers can be stored in the fridge for up to 3 days.

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