Diva Tasting: Pineapple Bread Pudding…

Pineapple Bread Pudding for Breakfast or Dessert


10 Slices Sour Dough Artisan Bread; Cut 1 Inch Thick

1 Cup Salted Butter, Melted

8 Large Eggs

20 Ounce Can Crushed Pineapple, Drained

1 Cup Granulated Sugar

1 ½ Teaspoons Vanilla Extract

Vanilla Ice Cream And Caramel Sauce, For Topping, optional


  • Preheat the oven to 350F degrees.
  • In a large mixing bowl, whisk together the eggs, sugar, pineapple, vanilla and melted butter.
  • Tear the bread into chunks and add to the egg mixture.
  • Stir the bread gently into the mix.
  • Pour the mix into a lightly greased 8×8-inch baking dish (or a deep dish pie pan.)
  • Bake for 30-35 minutes until golden and set (no longer jiggly).
  • Remove from the oven and let cool slightly before serving. I like serving this with a scoop of vanilla on top and a drizzle of caramel sauce.

Notes: Other breads can be used, see above on suggestions. Add in some fresh lemon juice and cinnamon for more flavor. Top with ice cream, caramel sauce, crushed pineapple or whipped cream. This can be served warm or cold.


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