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Pineapple Bread Pudding

 Pineapple Bread Pudding
Pineapple puts a different twist on this moist and flavorful bread pudding from Margie Behnke of Neenah, Wisconsin. "This festive pudding couldn't be easier to make or more delicious to dish up," shares Margie. "And it's just wonderful reheated."
8-10 ServingsPrep: 15 min. Bake: 40 min.


  • 10 slices white bread
  • 3/4 cup butter, melted
  • 5 eggs
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/4 cup dried currants or raisins
  • 1 cup sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 teaspoon ground cinnamon
  • Whipped cream, optional


  • Place bread on a baking sheet. Bake at 375° for 4 minutes; turn
  • over and bake 4 minutes longer or until very light brown. Cut
  • toasted bread into 1-in. cubes. Toss with melted butter; set aside.
  • In a bowl, beat eggs until thick and lemon-colored. Add the
  • pineapple, currants, sugar and vanilla; mix well. Fold in bread
  • cubes.
  • Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon.
  • Cover and bake at 350° for 30-35 minutes or until bubbly and
  • golden brown. Serve warm with whipped cream if desired. Yield: 8-10
  • servings.

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Pineapple Bread Pudding (continued)

Nutritional Facts: 1 serving (1 cup) equals 348 calories, 17 g fat (9 g saturated fat), 143 mg cholesterol, 306 mg sodium, 44 g carbohydrate, 1 g fiber, 6 g protein.