Pineapple Bread Pudding With Pecans

Pineapple Bread Pudding With Brown Sugar Sauce
Diana Rattray
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 4 servings
Nutrition Facts (per serving)
616 Calories
34g Fat
71g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 616
% Daily Value*
Total Fat 34g 44%
Saturated Fat 17g 84%
Cholesterol 287mg 96%
Sodium 162mg 7%
Total Carbohydrate 71g 26%
Dietary Fiber 3g 10%
Protein 10g
Calcium 71mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for baked pineapple bread pudding is very easy to prepare, and the chopped pecans give the dessert crunch and texture. Feel free to use chopped walnuts if you prefer.

Use French or Italian bread cubes, or for an especially rich bread pudding, use brioche (in loaf form or as rolls) or challah. A crusty no-knead loaf would be excellent as well.

For a more dynamic texture, add canned pineapple tidbits to the crushed pineapple.

Serve the bread pudding with syrup or cream, or make a brown sugar sauce (below) or vanilla sauce.


  • 1/2 cup butter (softened)
  • 1 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 large eggs
  • 1 (14-ounce) can crushed pineapple, drained
  • 2 cups French bread cubes (cut into 1/2-inch pieces)
  • 1/4 cup chopped pecans

Steps to Make It

  1. Heat the oven to 350 F.

  2. Butter a 1 1/2-quart casserole or baking dish.

  3. In a large bowl with mixer on medium speed, beat butter, sugar, and cinnamon for about 1 minute, scraping the bowl frequently. Add eggs; beat on high speed for 2 minutes, or until light and fluffy. Fold in remaining ingredients; pour into the prepared casserole dish.

  4. Bake in the preheated oven for 40 to 45 minutes, or until a knife inserted in the center comes out clean.


  • Quick Brown Sugar Sauce: In a saucepan over medium heat, bring 1 cup of packed light brown sugar, 1 stick (4 ounces) of butter, and 1/4 cup of heavy cream to a boil. Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally. Remove from the heat and stir in 1 teaspoon of vanilla extract. Let the sauce cool slightly; it will thicken as it cools.

Recipe Variation

  • Replace the crushed pineapple with fresh pineapple chunks or canned pineapple that's been drained and chopped.