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Pineapple Bread Pudding
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
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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.