Pineapple Bread Pudding Recipe

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Pineapple Bread Pudding Recipe


  • 18 Hawaiian Rolls (one and a half packages)
  • 1 can pineapple chunks (20 ounces... drain and reserve the juice)
  • 1 stick unsalted butter
  • 1/3 cup brown sugar
  • 1 can coconut milk (13.5 ounces)
  • 1 can sweetened condensed milk (14 ounces)
  • 3/4 cups reserved pineapple juice
  • 1/2 cup egg beaters (or 2 eggs slightly beatened)


Step 1
Preheat the oven to 350 degrees, and grab a large bowl.
Step 2
Tear your Hawaiian rolls into pieces in the bowl. If you are working with fresh rolls I suggest doing this earlier in the day so the pieces have a chance to catch some air and dry out a bit.
Step 3
Melt the butter and brown sugar in a small saucepan over high heat.
Step 4
Once the sugar and butter is really bubbling, add the drained pineapple. Add the pinch of salt and let it continue to bubble around 5 minutes.
Step 5
While the pineapples enjoy their caramel jacuzzi, whisk together the coconut milk, sweetened condensed milk, egg beaters, and pineapple juice.
Step 6
Pour the sweet milk mixture all over the bread, taking care to saturate everybody.
Step 7
Press the moistened bread into a buttered 13x9 pan. Dot the top with the caramelized pineapple chunks, and drizzle over the brown sugar sauce.
Step 8
Bake in your preheated oven around an hour, or until center is no longer jiggly. Let it cool as long as you can stand it, and serve with vanilla or pineapple ice cream!
Step 9
I think coconut, raisins, chopped nuts, or of course fresh pineapple would be wonderful additions to this. Please let me know if you have any truly inspired ideas for extra ingredients!

Of course nothing is wrong with this simple combination of pantry staples. You're gonna love it!