One of my all-time favorite desserts is pineapple bread pudding! This delectable dish combines the rich flavors of caramelized pineapple with the comforting goodness of brioche bread, all topped off with a luscious pineapple brown sugar butter sauce. Trust me; this dessert is an absolute game-changer!
Table of Contents
Why You’ll Love This Recipe
- It’s an easy dessert (or breakfast) that’s perfect for family dinners or special occasions.
- With just a handful of ingredients, this recipe is straightforward yet incredibly flavorful.
- The blend of caramelized pineapple chunks and moist bread pudding creates an explosion of taste in every bite.
- Topping it off with a warm brown sugar sauce elevates this classic dessert to a whole new level of deliciousness.
Overview of Ingredients Needed
For the Caramelized Pineapples
- Canned pineapple (drained well, reserve the juice) – I used crushed pineapples. If you use the chunks just be sure to roughly chop into smaller pieces. Fresh pineapple works as well.
- Butter
- Brown sugar
- Salt
For the Bread Pudding
- Brioche bread (cut into cubes) – You can use challah, french bread or any stale bread you have on hand.
- Butter (melted)
- Eggs
- Heavy cream
- Half-and-half
- Brown sugar
- Vanilla extract
- Ground cinnamon
- Pinch of salt
For the Pineapple Brown Sugar Sauce
- Butter
- Brown sugar
- Heavy cream
- Pineapple juice
- Vanilla extract
- Pinch of salt
How to Make Pineapple Bread Pudding with Brown Sugar Sauce
Making the Caramelized Pineapples:
In a skillet over medium-high heat, melt 4 tablespoons of butter. Add the crushed pineapple, brown sugar and salt to the skillet. Cook, stirring occasionally, until the pineapple starts to turn golden brown, about 8-10 minutes. Remove from heat and set aside to cool slightly.
Making the Brown Sugar Sauce:
In a saucepan over medium heat, melt the butter.
Add the brown sugar and stir until the sugar has dissolved and the mixture becomes smooth, about 2-3 minutes.
Slowly pour in the heavy cream while stirring continuously to combine. Let it simmer gently for another 2-3 minutes until the sauce thickens slightly.
Remove from heat and stir in pineapple juice, vanilla extract and a pinch of salt.
Making the Bread Pudding:
Preheat the oven to 350°F. Grease a 9×9 inch baking dish with butter or use non-stick cooking spray. In a large mixing bowl, combine the brioche bread cubes.
Once the caramelized pineapple has cooled slightly, fold it into the brioche bread cubes until evenly distributed.
In another large bowl, whisk together the eggs, egg yolks, brown sugar, vanilla extract, cinnamon and a pinch of salt until well combined. Whisk in the heavy cream and half-and-half.
Add bread and pineapple mixture to the baking dish.
Pour the custard mixture evenly over the bread and pineapples. Gently press down on the bread to make sure it’s fully soaked in the custard. Allow the pudding to sit for about 5 minutes to let the bread absorb the custard.
Bake 35-40 minutes or until the top is golden brown, the edges are crispy, and the center is set but slightly jiggly. If you gently press down on the middle with a spoon and custard comes up then leave it in longer.
Once done, remove from the oven and let rest for about 10 minutes before serving.
Top with the warm pineapple brown sugar butter sauce. Enjoy!
Serving
Serve this moist bread pudding warm, topped with the caramelized pineapples and drizzled generously with the tantalizing brown sugar sauce. For an extra touch of indulgence, pair it with a scoop of vanilla ice cream or whipped cream.
Expert Tips and Tricks
- Use day-old or slightly stale bread so it can easily soak up all that flavor.
- Make sure the bread cubes are evenly coated with the custard mixture.
- Don’t rush the process; letting the bread soak in the liquid is key.
Serving Suggestions
This pineapple dessert pairs beautifully with a dollop of whipped cream or a sprinkling of toasted coconut. Serve with a scoop of ice cream such as vanilla or in my case an indulgent salted caramel and pecan ice cream! Yum.
Storing Leftovers
To store leftovers, keep them in an airtight container in the refrigerator for up to three days.
This caramelized pineapple bread pudding recipe is simple yet decadent. It’s a dessert (or breakfast) that never fails to impress and is perfect for any occasion. I encourage you to give this heavenly dish a try! Happy Cooking!
Looking for more fruity recipes?
Pineapple Bread Pudding with Brown Sugar Butter Sauce
Ingredients
For the caramelized pineapples
- 1 20oz can crushed pineapple, drained well, save the juice
- 4 tbsp butter, 1/2 stick
- 1/2 cup brown sugar
- pinch of salt
For the bread pudding
- 1 loaf brioche bread, cut into cubes
- 3 large eggs
- 2 egg yolks
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- pinch of salt
- 1 cup heavy cream
- 1 cup half-and-half
Brown Sugar Sauce
- 1/2 cup butter, one stick
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tbsp pineapple juice from the can
- 1 tsp vanilla
- pinch of salt
Instructions
Making the Caramelized Pineapples
- In a skillet over medium-high heat, melt 4 tablespoons of butter.
- Add the crushed pineapple, brown sugar and salt to the skillet.
- Cook, stirring occasionally, until the pineapple starts to turn golden brown, about 8-10 minutes. Remove from heat and set aside to cool slightly.
Making the Brown Sugar Sauce
- In a saucepan over medium heat, melt the butter.
- Add the brown sugar and stir until the sugar has dissolved and the mixture becomes smooth, about 2-3 minutes.
- Slowly pour in the heavy cream while stirring continuously to combine. Let it simmer gently for another 2-3 minutes until the sauce thickens slightly.
- Remove from heat and stir in pineapple juice, vanilla extract and a pinch of salt.
Making the Bread Pudding
- Preheat the oven to 350°F. Grease a 9×9 inch baking dish with butter or use non-stick cooking spray.
- In a large mixing bowl, combine the brioche bread cubes.
- Once the caramelized pineapple has cooled slightly, fold it into the brioche bread cubes until evenly distributed.
- In another mixing bowl, whisk together the eggs, egg yolks, brown sugar, vanilla extract, cinnamon and a pinch of salt until well combined. Whisk in the heavy cream and half-and-half.
- Add bread and pineapple mixture to the baking dish. Pour the custard mixture evenly over the bread and pineapples. Gently press down on the bread to make sure it’s fully soaked in the custard.
- Allow the pudding to sit for about 5 minutes to let the bread absorb the custard.
- Bake 35-40 minutes or until the top is golden brown, the edges are crispy, and the center is set but slightly jiggly. If you gently press down on the middle with a spoon and custard comes up then leave it in longer.
- Once done, remove from the oven and let rest for about 10 minutes before serving. Top with the warm pineapple brown sugar butter sauce. Enjoy!
