Pineapple Bread Pudding
Recipe type: Dessert
Cuisine: American
Serves: 6 - 8 servings
  • ½ - ¾ Stick Butter (6 tbsp), softened and divided*
  • ¾ - 1 Cup Sugar*
  • 4 Eggs
  • 7 Slices Sturdy Bread ( a few day old White bread works great too)
  • 20 oz can Pineapple chunks drained
  • * Original recipe calls for the higher amount. We prefer to go lighter with the butter and sugar so we use the smaller quantity.
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl cream together butter and sugar.
  3. Slightly beat eggs and stir into the creamed mixture.
  4. Tear or cut bread into cubes.
  5. Fold the bread cubes and drained pineapple chunks into the creamy mixture.
  6. Pour into a buttered 2 qt casserole.
  7. Add a few dollops of butter on top. This step is purely optional. I love how the butter bubbles up on top when you pull it out of the oven.
  8. Bake at 350 degrees F for 1 hour.
  9. Allow to stand for 10 minutes before serving.
  10. Serve with a dollop of whipped cream on top of each serving.
Recipe by Whats Ur Home Story at