Pineapple Bread Pudding with Raisins

One of my happiest memories as a young kid was my mom making a bread pudding with raisins and pineapple. I am a 61 year old man and my mom died about 15 years or so. I have never forgotten her bread pudding. So I was so happy to find a bread pudding recipe with lo and behold, raisins and pineapple. This is such an easy recipe. I made it with a few modifications and it came out oh sooo good!!! I read reviews left by others and used a few of their modifications to incorporate into the recipe. Instead of one cup of granulated white sugar, I used 2/3 of a cup of white sugar and 1/3 of a cup of brown sugar. I used the half cup of raisins but soaked them in a quarter cup of Cointreau. Instead of 12 slices of white bread, I used six slices of white bread and six or seven slices of Pepperidge farms cinnamon swirl raisin bread. As called for, I used half a cup of butter, 8 oz of canned crushed pineapple and three eggs. I also added in a quarter cup of chopped walnuts. The recipe does not specify a baking dish. I used an 8 x 8 or Pyrex dish. The baking time calls for 40 minutes, but after 40 minutes it still looked a little bit pale. I left it in the oven and checked every couple of minutes until it had a nice golden brown color. My preference is to eat it either cold or room temperature. Whatever was left after the initial servings, I covered the dish in saran wrap and refrigerated it. As a kid, I liked pulling it out of the refrigerator and eating chunks of it cold the next day. That’s no different today! It was just like I remembered! I think my mom would be so proud! Enjoy!!

I definitely will make this again. Wasn’t sure how bread pudding would turn out without milk, but I didn’t have any so let’s give it a try. I read the reviews and decided to tweak it a little. I used 1/2 cup white sugar and 1/4 cup brown sugar. A review included macerated raisins in 1/4 cup rum. I didn’t have rum, but I did have orange liquor! I dusted the top with cinnamon and brown sugar. Oh my goodness it was awesome!

Absolutely delicious. I added vanilla, rum, and butter flavoring.

This was GREAT. The only bread I had on hand was cinnamon raisin bread so I used that and still added more raisins. We loved it but others might find it too sweet with the raisin bread. I will make it again and again and again.

I have been making this dish around the holidays for a few years now and my entire family devours it every time. It is an excellent side dish especially if you are making a ham and pretty easy to make and extremely forgiving. I personally like to use a sourdough loaf but any bread will work and mix in cranberries (instead of raisins), walnuts and dried orange pieces.

NOW THIS ONE I HIGHLY RECOMMEND, IT TURNED OUT ABSOLUTELY GREAT!! I’M DIABETIC AND SHARE MY BAKED GOODS WITH MY NEIGHBORS. THEY LOVED IT, AND ONE OF THEM SAID IT WAS BETTER THAN HIS MOM’S!!

Excellent! Added one more egg. Family loved it and one who “hates” pineapple raves about it and was shocked when I told him it was in it. Really great hot but good for a few days cold, with whipped cream on top.

Easy and wonderful recipe. I am not a big raisin fan and chocolate chips instead.

Oh my. This is delicious! I had 11 leftover Hawaiian rolls that I didn’t want to waste. Changes made included: 5 eggs and a large can of crushed pineapple because I did not think the small can would give enough moisture. I also used 1/2 white and brown sugar. I kept butter amount the same. I used dried cranberries because that was what I had on hand. Definitely going to make again!

Had a very good flavor. I plumped the raisins, but it was still dry. Would be better with a sauce of some type over it.

Added 1/2 teaspoon salt 1 teaspoon vanilla and cranberrys also didn’t have crushed pineapple substituted pineapple pieces turned out great!!!

A very firm bread pudding but excellent flavor. I did not use nuts and used craisins in place of raisins. I used Challah bread which I love in bread puddings. I made it in a 9″ sq. pan. My husband loved it and bread pudding is not one of his favorites.

I love bread pudding and this is my favorite. Even my hubby who says he doesn’t like bread pudding loved it. The only change I made was using pecans instead of walnuts because that’s what I had.

Very good. Made as directed, but used chopped pecans and 10 Hawaiian sweet rolls. I hate when people say I made the recipe, but…..I feel like the basis was exactly the same and, I’m positive, with no changes would be excellent too.

I was tempted to add some kind of flavouring, as most bread puddings need a little spice, but I decided to do it as is first and I’m so glad I did. Very plain, very simple, very delicious! I have only one suggestion: Bread comes in many shapes and sizes..the number of slices does NOT work when dealing with a long skinny french loaf! I would like to see a cup measurement for the sliced up pieces.

It turned out great. Almost gone in a day, it was that good!

The pineapple is a delicious twist on more traditional bread pudding.

I was surprised how good this was. First time making a bread pudding. I used sourdough, cut the sugar by 1/3, used 20% more crushed pineapple and used tart cherries along with the raisins. I also cut some fresh pineapple to lay on top which was a nice touch. This was a sweet and easy dish which my family loved. Serves well with vanilla ice cream. I will definitely make again!

I made this with Hawiian Nut bread instead of plain bread and it worked great. Will make it again

Tastes great and easy to make.

Tired of throwing away old hard French bread so I tried this recipe. It was wonderful. I made it exactly as the recipe called for and it was a little sweet. This is not a problem for me but if you don’t have a sweet tooth you may want to cut down on the sugar.