Tropical pineapple bread pudding with a simple pineapple rum sauce!  This easy dish is the perfect addition to a brunch menu or even dessert!

Pineapple Bread Pudding

Today I’m straying from a low carb meal to share a brunch entree that is easy to make, absolutely delicious, and great to share with weekend guests!

When we have guests over I never intentionally put anyone on a low carb diet. That would just be rude, and I don’t always feed my family only low carb dishes either.

Over the years I have found that occasional indulgences feeds the soul in the best way, and actually prevents from over doing it most other days.

Personally, I have found a way to keep my blood sugars fairly even by adding more protein and fat to meals when eating sweet dishes like this pineapple bread pudding. 

So, eggs and bacon would be added to this meal!

Freaky Friday Winter Blog Hop with Bacon Fatte

Now I know we are in the middle of winter, but don’t you sometimes imagine that you are on a tropical island when you are searching for warm sweaters and boots?

I do, which is what I was envisioning when I saw this pineapple coconut bread pudding recipe over at Bacon Fatte.

Lucky for me, I was assigned to Michele’s blog for the Winter Freaky Friday blog hop!  Michele is super talented (read more here) with some kick-butt natural entertaining skills!

Michele’s blog is a combination of light foods as well as deliciously decadent dishes that are meant to be served everyday, yet each meal is perfect for guests too.

Whether serving a family-style meal or whipping up a meal to enjoy with friends, Michele gives us tips and alternatives on serving each dish.

Boy, as went through her blog, I secretly wished that I was her neighbor and would be invited to sit at her dinner table.

Can you imagine digging into this sheet pan shrimp and roasted vegetable dish or how about this sweet and spicy pineapple chili chicken? 

Pineapple Bread Pudding Recipe – Ingredients & Utensils

Ingredients:

• 1 stick (8 tablespoons) butter, salted
• 3/4 cups granulated sugar (I used 1/4 cup Truvia)
• 4 eggs
• 20 ounce can pineapple tidbits or chunks (diced) or cut your own pineapple chunks from fresh pineapple.
• 8 Hawaiian sweet rolls
• 1/4 cup coconut, unsweetened
• PINEAPPLE RUM SAUCE
• 1/2 cup dark rum
• 1/2 cup pineapple juice
• 1/4 cup brown sugar

Utensils:

• Large size mixing bowl
• Medium size mixing bowl
• Hand mixer
• Cutting board
• Sharp knife
• Small saucepan
• Measuring cups

How to make bread pudding

A simple bread pudding is a combination of bread pieces and a liquid base with extra fold-in ingredients.

Your classic bread pudding is usually made with a combination of cream and milk flavored with vanilla and cinnamon spices with raisins added.

The type of bread you use is interchangeable, but my recommendation is to use a variety that will hold up to the liquid base used.

Brioche, challah or a French sourdough are often used for bread puddings, which can hold up well when using a heavy liquid base.

Tropical Bread Pudding Recipe

For this tropical pineapple bread pudding we used Hawaiian sweet bread, which is one of my favorite breads and pairs so nicely with flakes of coconut and pineapple!

Only 8 rolls are used in this dish, but it sure yields a lot of bite size pieces of bread.

First, you want to split the bread in half, put the top back on then cut in quarters providing eight pieces per roll.

Once you cut your bread, put it aside and whip your butter and sweetener together.

Separately, beat the eggs until they are light and frothy, then fold all the wet ingredients until well combined.

If the proportions between the wet and dry ingredients are off then the pudding may turn soggy.  Not the case for this dish!  The delicate Hawaiian rolls are a perfect match to the eggs and butter!

Fold the bread and wet ingredients together, then add the drained pineapple pieces and top with coconut.  Bake for about 35 minutes.

Bread pudding is delicious right out of the oven or at room temperature.  Enjoy as it is or add a topping for an extra boost of flavor.

Rum-Pineapple Bread Pudding Sauce

Since we don’t use the pineapple juice for the tidbits I decided to incorporate it into a sauce to serve over the bread pudding.

Dark rum, pineapple juice with some brown sugar simmered together is simple to make and makes this an extra special brunch entree!

Visit all the recipes shared for Freaky Friday Blog Hop!

A Dish of Daily Life – Cucumber Salsa

An Affair from the Heart – Arancini (Three Cheese Fried Risotto Balls)

A Kitchen Hoor’s Adventures – Healthier Buffalo Chicken Dip

Bacon Fatte – Spiced Bakery Style Ginger Pear Muffins

Bowl Me Over – Beef Tips and Gravy

The Devilish Dish – Chocolate Covered Snickers Strawberries

Full Belly Sisters – Easy Crockpot Cesar Chicken

LeMoine Family Kitchen – Frittata Ranchera Black Bean Salad

Life Currents – Garlic Sesame Noodles

Lisa’s Dinnertime Dish – Low Carb Cheeseburger Meatloaf

Mildly Meandering – Slow Cooker Zuppa Toscana Soup

Plattertalk – Whole Wheat Irish Soda Bread

Seduction in the Kitchen – Reuben Meatball Casserole

Take Two Tapas – BLT Bacon Cups with Avocado

The Foodie Affair – Pineapple Bread Pudding

West Via Midwest – Spicy Smoke Sauced Shrimp

Who Needs a Cape? – Cheez-It Fiesta Baked Chicken

Continue to Content

Yield: 8 servings

Pineapple Bread Pudding with Pineapple Rum Sauce

Print

Pineapple bread pudding is a tropical twist to the traditional dish. Make with coconut flakes, pineapple bits, and Hawaiian sweet rolls. This easy recipe is a nice addition to a brunch menu or enjoy as a dessert. Serve with a flavorful pineapple rum sauce.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 stick (8 tablespoons) butter, salted at room temperature
• 3/4 cups granulated sugar (I used 1/4 cup Truvia)
• 4 eggs, beaten
• 20 ounce can pineapple tidbits or chunks (diced), drained - SAVE juice
• 8 Hawaiian sweet rolls, cubed
• 1/4 cup coconut, unsweetened
• PINEAPPLE RUM SAUCE
• 1/2 cup dark rum
• 1/2 cup pineapple juice
• 1/4 cup brown sugar

Instructions

Grease an 8" x 8" baking pan and set aside.

Preheat oven to 350 degrees

Cube rolls by splitting in half, then putting the top back on and slice in quarters yielding 8 pieces per roll. 

In a large mixing bowl beat butter and sweetener until creamy.

In a separate mixing bowl beat eggs until light and frothy. Add to butter mix until well combined. 

Fold in bread pieces ensuring each piece is coated with the egg/butter mix, then add in pineapple pieces (drained).  

Place in prepared baking pan and top with coconut. Bake for 35-40 minutes or until edges are lightly browned and center is set.  

While pineapple bread pudding is baking, in a small saucepan cook rum, pineapple juice and brown sugar on medium heat for 15-20 minutes or until liquid reduces by about 1/4 cup. You will be left with about 1 cup of sauce. 

Notes

If you use unsalted butter add a pinch of salt when whipping the butter. 

Adaptable to a sugar alternative (1/4 cup) if lowering sugar in your diet. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 334Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 276mgCarbohydrates: 56gFiber: 3gSugar: 39gProtein: 7g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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