This tropical twist on a classic dessert is perfect for any occasion.

Sweet pineapple chunks mixed with buttery bread, topped with a rich, custardy sauce make this pudding a crowd-pleaser.

Serve it warm for the ultimate cozy treat.

Ingredients

4 cups cubed bread (preferably day-old)
1 can (20 oz) crushed pineapple, drained
4 eggs, beaten
1 cup sugar
1 cup whole milk
½ cup melted butter
1 tsp vanilla extract
1 tsp ground cinnamon
Whipped cream for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.

Step 2: Combine the cubed bread and drained crushed pineapple in a large bowl.

Step 3: In a separate bowl, whisk together eggs, sugar, milk, melted butter, vanilla, and cinnamon.

Step 4: Pour the egg mixture over the bread and pineapple. Stir until all bread is soaked.

Step 5: Pour the mixture into the greased baking dish.

Step 6: Bake for 45-50 minutes until golden brown and set. Serve warm with whipped cream, if desired.

Frequently Asked Questions (FAQs)

1. Can I use fresh pineapple?

Yes, but ensure it’s well-drained to prevent the pudding from becoming too soggy.

2. What type of bread is best?

Day-old French bread, brioche, or challah works great as it absorbs the liquid without becoming mushy.

3. Can I make this ahead?

Yes, you can prepare it in advance, refrigerate it, and then bake just before serving.

4. How long does it keep?

Store leftovers in the fridge for up to 3 days. Reheat in the oven for the best results.

5. Can I add extra flavorings?

Feel free to add raisins, nuts, or even a dash of rum for a more flavorful dessert.