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Pineapple Bread Pudding


  • 10 slices white bread
  • 3/4 cup butter, melted
  • 5 large eggs, room temperature
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/4 cup dried currants or raisins
  • 1 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • Whipped cream, optional


  • 1. 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.
  • 2. In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.
  • 3. 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.

Nutrition Facts

1 cup: 348 calories, 17g fat (9g saturated fat), 143mg cholesterol, 306mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 6g protein.


Average Rating:
  • cdkrusac
    Jul 28, 2010

    Wonderful! Used 2/3 cup of Splenda in place of the sugar to cut carbs a bit. Might omit raisins and top with a little toasted coconut next time.

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