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Spiced Pineapple Bread Pudding

Spiced Pineapple Bread Pudding makes a delicious and comforting dessert. This dessert is easy to prepare and is drizzled with a light pineapple icing. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings

Ingredients

  • 1 loaf sliced white bread; about 4 cups
  • 3 whole eggs
  • 2 1/2 cups milk
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp. McCormick® All Natural Pure Vanilla Extract
  • 1 tsp. McCormick® Ground Cinnamon
  • 1/4 cup Land O Lakes® Salted Butter in Half Sticks melted
  • 1 20 oz. can Del Monte® Deluxe Gold® Pineapple Chunks reserve 2 chunks for the icing
  • 2 Tbsp. pineapple juice

Pineapple Spice Bread Pudding Icing

  • 1 1/2 cups powdered sugar
  • 2 Tbsp. pineapple juice
  • 1 Tbsp. milk
  • dash McCormick® Ground Cinnamon
  • 2 pieces Del Monte® Deluxe Gold® Pineapple Chunks chopped

Instructions

  • Preheat oven to 325°F. Grease a 9x13-inch baking dish with non-stick cooking spray or butter. Drain the Del Monte® Deluxe Gold® Pineapple Chunks and reserve 2 pineapple chunks for the icing. Place the remaining pineapple chunks on the bottom of the greased baking dish. Set aside.
  • In a large bowl, whisk together the eggs and milk until combined. Whisk in sugars, McCormick® All Natural Pure Vanilla Extract, McCormick® Ground Cinnamon and 2 tablespoons of the reserved pineapple juice. 
  • Melt 1 Half Stick (1/4 cup) Land O Lakes® Butter and add to the mixture. Once combined, gently stir in the bread cubes just until all of the cubes are coated. Add bread mixture to baking dish over top of pineapple chunks. 
  • Bake for 1 hour or until the center is set.
  • Meanwhile, to make the Pineapple Icing, finely chop reserved pineapple chunks. Place in medium bowl. Add 2 tablespoons of the remaining pineapple juice, powdered sugar, milk, and cinnamon. Whisk until smooth. Drizzle over bread pudding or serve on the side. 

Notes

  1. Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days. You can freeze bread pudding for up to 3 months. Thaw in the refrigerator overnight and place in the oven at 375 degrees to warm.