Pineapple Bread Pudding

4.66 from 92 votes

Pineapple Bread Pudding, sometimes called Pineapple Jubilee, is a delicious recipe to make as a side for the holidays, or a breakfast or dessert for any time of year. Top with ice cream for an extra special treat.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time1

Total Time1 10

Course: dessert/snack, Side Dish

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

Ingredients

4 tablespoons unsalted butter 57 grams, melted (½ stick)
1½ cups granulated sugar 300 grams
3 large eggs 150 grams, beaten
1 cup milk 227 grams
20 ounces pineapple tidbits 567 grams, drain half the juice (1 can)
4 cups stale bread cubes 176 grams

Instructions

Preheat oven to 325°F. Spray a large casserole dish (9x13 inches or 2.5 quarts) with nonstick spray and set aside.
In a large mixing bowl, stir the melted butter and sugar together. Stir in the beaten eggs and milk.
4 tablespoons unsalted butter, 1½ cups granulated sugar, 3 large eggs, 1 cup milk
Add in the pineapple and remaining juice and stir to combine.
20 ounces pineapple tidbits
Fold in the bread cubes slowly, being careful not to crush the bread.
4 cups stale bread cubes
Pour the mixture into the prepared casserole dish.
Bake for 1 hour, or until the center is set.
Top with brown sugar or cinnamon sugar (optional).
Serve as a side dish or dessert.

Video

Notes

Use day-old bread for best results. The slightly-stale bread will hold up better as it soaks up the milk and pineapple juice.
I used French bread, but you can use whatever you have on hand.
If it seems to be browning too quickly in the oven, you can lightly cover it with aluminum foil towards the end of the cook time.
Be sure to keep about half of the juice from the can of pineapple to mix into the casserole.

Storage: Store pineapple bread pudding tightly wrapped in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition