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
Yield: 1 bread pudding
Nutrition Facts (per serving)
634 Calories
33g Fat
78g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 634
% Daily Value*
Total Fat 33g 43%
Saturated Fat 17g 83%
Cholesterol 247mg 82%
Sodium 383mg 17%
Total Carbohydrate 78g 28%
Dietary Fiber 2g 7%
Total Sugars 66g
Protein 10g
Vitamin C 10mg 48%
Calcium 68mg 5%
Iron 2mg 12%
Potassium 252mg 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 (8 ounces unsalted 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.