Pineapple Bread Pudding Recipe

Bread: Day-old bread works best for this recipe as it absorbs the custard mixture without becoming too mushy.

Crushed pineapple: Adds a sweet and tangy flavor to the pudding. Make sure to drain it well before using.

Milk: Provides the creamy base for the custard mixture.

Sugar: Sweetens the pudding and balances the tartness of the pineapple.

Eggs: Helps to bind the ingredients together and gives the pudding its structure.

Vanilla extract: Adds a rich, aromatic flavor to the pudding.

Ground cinnamon: Infuses the pudding with a warm, spicy note.

Butter: Adds richness and helps to create a golden, crispy top.

To ensure your bread pudding has a perfect texture, make sure the bread cubes are well-coated with the milk and egg mixture. Allow the bread to soak for about 10 minutes before baking. This will help the bread absorb the flavors and create a more cohesive pudding.

• day-old bread - Substitute with brioche: Brioche adds a rich, buttery flavor and a soft texture that complements the pudding.

• day-old bread - Substitute with croissants: Croissants provide a flaky, buttery texture that enhances the overall richness of the dish.

• crushed pineapple - Substitute with diced mango: Mango offers a similar tropical sweetness and juicy texture.

• crushed pineapple - Substitute with applesauce: Applesauce provides moisture and a mild sweetness, though the flavor will be less tropical.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a hint of tropical flavor that pairs well with the pineapple.

• milk - Substitute with almond milk: Almond milk is a lighter, dairy-free option that still provides the necessary moisture.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, caramel-like sweetness that complements the other ingredients.

• beaten eggs - Substitute with flax eggs: Flax eggs are a vegan alternative that helps bind the ingredients together.

• beaten eggs - Substitute with chia eggs: Chia eggs are another vegan option that provides similar binding properties.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the pudding.

• vanilla extract - Substitute with maple extract: Maple extract provides a unique, sweet flavor that pairs well with the other ingredients.

• ground cinnamon - Substitute with nutmeg: Nutmeg adds a warm, slightly sweet spice that complements the dish.

• ground cinnamon - Substitute with allspice: Allspice offers a blend of flavors similar to cinnamon, nutmeg, and cloves.

• butter - Substitute with coconut oil: Coconut oil adds a subtle tropical flavor and is a dairy-free alternative.

• butter - Substitute with margarine: Margarine provides a similar texture and moisture level, making it a suitable substitute.

• Allow the pineapple bread pudding to cool completely at room temperature. This ensures that condensation doesn't form inside the storage container, which could make the pudding soggy.

• Transfer the cooled dessert into an airtight container. If you prefer, you can also wrap individual portions tightly in plastic wrap before placing them in the container.

• Store the container in the refrigerator. The pineapple bread pudding will stay fresh for up to 3-4 days. When ready to enjoy, you can reheat individual servings in the microwave for about 30 seconds to 1 minute, or until warmed through.

• For longer storage, consider freezing the pineapple bread pudding. Wrap the entire pudding or individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. This will help prevent freezer burn and maintain the pudding's texture.

• Label the container with the date to keep track of its freshness. The dessert can be frozen for up to 2-3 months.

• When you're ready to enjoy the frozen pineapple bread pudding, thaw it in the refrigerator overnight. This slow thawing process helps retain the pudding's moisture and flavor.

• Reheat the thawed dessert in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can microwave individual portions for about 1-2 minutes.

• For an extra touch of indulgence, consider serving the reheated pineapple bread pudding with a scoop of vanilla ice cream or a dollop of whipped cream.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pineapple bread pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until warmed through. If you prefer a slightly crisp top, remove the foil for the last 5 minutes of heating.

• Microwave Method:

  1. Place a portion of the bread pudding on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Add additional time in 30-second increments if needed.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place slices of the pineapple bread pudding in the skillet.
  4. Cover with a lid and heat for about 3-5 minutes on each side, or until warmed through and slightly crispy on the edges.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the bread pudding in a small, oven-safe dish.
  3. Cover with aluminum foil to keep it moist.
  4. Heat for about 10-15 minutes, or until thoroughly warmed. Remove the foil for the last few minutes if you want a crispier top.

• Oven: Preheat to 350°F (175°C) to bake the bread pudding until golden brown.

• Mixing bowl: Combine the milk, sugar, eggs, vanilla extract, and ground cinnamon.

• Whisk: Blend the milk, sugar, eggs, vanilla extract, and ground cinnamon until well mixed.

• Baking dish: Pour the bread and pineapple mixture into this greased dish for baking.

• Measuring cups: Measure out the milk, sugar, and crushed pineapple accurately.

• Measuring spoons: Measure the vanilla extract and ground cinnamon precisely.

• Spatula: Stir the cubed bread and crushed pineapple into the mixture until well coated.

• Butter knife: Drizzle the melted butter over the top of the mixture in the baking dish.

• Toothpick: Check for doneness by inserting into the center; it should come out clean.

• Cooling rack: Allow the bread pudding to cool slightly before serving.

Use pre-cubed bread: Save time by using pre-cubed bread from the store instead of cutting it yourself.

Pre-mix ingredients: Combine milk, sugar, eggs, vanilla extract, and ground cinnamon the night before to streamline the process.

Use canned pineapple: Opt for canned crushed pineapple to avoid the hassle of cutting and crushing a fresh one.

Microwave butter: Melt the butter in the microwave for quick and easy drizzling.

Grease with spray: Use a cooking spray to grease the baking dish quickly and evenly.