Baked Pineapple Bread Pudding Recipe

This Baked Pineapple Bread Pudding Recipe is so good! You can serve it as a cold breakfast or as a dessert. It’s a great way to use up stale bread and only requires a handful of other ingredients that you most likely have on hand. My family loves it!

If you’re serving it as a dessert add a dollop of frozen whipped topping on top or a scoop of vanilla ice cream. If you’re serving it as breakfast, we like it well chilled with a little bit of cold milk poured over the top.

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Baked Pineapple Bread Pudding Recipe

1/2 loaf stale bread, torn into small pieces
1 can crushed pineapples with juice
1/2 cup margarine, softened
1 1/4 cup granulated sugar
1/2 cup milk
3 medium eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Butter the bottom and sides of a 3-quart casserole dish.

Tear up the stale bread into small pieces or small cubes. In a mixing bowl beat together the medium eggs, softened margarine, granulated sugar, milk, crushed pineapples with juice, vanilla extract and ground cinnamon until all ingredients are combined.

Pour the bread pieces into the bowl and lightly toss everything together. Pour mixture into your prepared casserole dish.

Bake in a preheated 350 degree F. oven for 30-40 minutes or until golden brown on top and the center slightly springs back when touched. You can serve warm or chilled. Store leftovers in an airtight container in your refrigerator.

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