This Pineapple Bread Pudding is the ultimate quick dessert… using only pantry staples.
My mom has been nice enough to watch our new baby Ruby on Mondays and Tuesdays while I’m in the office with Brian. It’s a huge help to us, but she’s even taken it a step further. Every Monday we can count on dinner being ready for our entire family when we walked through the door! It’s amazingly sweet, thoughtful, and delicious!
One side effect of these helpful and tasty nights is an overabundance of Hawaiian rolls. Our entire family loves them, so we seem to pair them with tons of different meals. From meatball sliders to chicken and dressing to BBQ pork, these sweet little rolls find their way onto our plates every Monday. Not so long ago, we discovered that we had ended up with one full and two half-full packages of leftover Hawaiian rolls. I realized that mom had been opening up new packs of rolls every week instead of using the older ones. Sorry for throwing you under the bus mom, but after a decade of working in a grocery store I just can’t look the other way!
So I decided to solve this leftover bread problem with my absolute favorite solution of all time… Bread Pudding!
I love bread pudding so much that I’ve been known to actually leave my house with the sole purpose of buying bread in order to make it. With that in mind, I was delighted to finally have a legitimate excuse for a decadent custardy dessert. What was even cooler was the fact that I made this only using things that I already had in my pantry! I happened to have lite coconut milk and fat-free sweetened condensed milk, but you could definitely use the full fat versions (I’m sure it would only make it richer). This was great with vanilla ice cream, but I just kept thinking of other ways to serve it. Top it with caramel sauce, whipped cream, chopped macadamia nuts… you name it! It’s totally easy, cheap, and yummy!