Pineapple Bread Pudding Loaf with Honey Drizzle

Tiffany Bannworth


Today was the first day I prepared this. Talk about a treat for Sunday brunch.

This is excellent for pot lucks or parties. It seems like a fancy touch to a loaf, but is so simple to prepare. Impress your friends. This recipe is a winner.



★★★★★ 1 vote

2 loaves
15 Min
40 Min


  • 2 c
    crushed pineapple
  • 2
    small loaves, oatmeal bread, cubed
  • 1 can(s)
    evaporated milk
  • 1 can(s)
    coconut milk
  • 1/2 c
  • 4
  • 1 1/2 c
    dark brown sugar
  • 1
    vanilla bean, split
  • 1
    cinnamon stick
  • 3 Tbsp
    spiced rum, optional
  • 1 stick
  • 1/2 c
    sour cream
  • ·
    almond slivers
  • ·
    dark brown sugar
  • ·
  • ·
    wildflower honey

How to Make Pineapple Bread Pudding Loaf with Honey Drizzle


  1. In a pot, scald milks.
  2. Add vanilla bean, cinnamon sticks, sour cream, brown sugar, pineapple, butter, and rum. Boil, while continuously stirring.
  3. Remove cinnamon sticks and vanilla. Scrape bean back into mixture.
  4. Beat eggs in a separate bowl. Add a spoonful at a time of milk mixture while beating. This is to temper eggs. After about 5 tablespoons, slowing whisk egg mixture into milk mixture.
  5. Heat on medium for 2 minutes.
  6. Place cubed bread in bowl. Pour milk mixture in. Mix until all bread is saturated.
  7. Greased two loaf pans and pour half the mixture in each.
  8. Top with almonds, brown sugar, and cinnamon.
  9. Place in oven at 350F for 30-40 minutes until a nice golden brown is achieved.
  10. Remove from oven. Allow to cool for 5-10 minutes.
  11. Remove loaves from pan, place on serving dish, drizzle honey in a whipping motion. Serve warm.

Printable Recipe Card

About Pineapple Bread Pudding Loaf with Honey Drizzle

Course/Dish: Sweet Breads Other Breads

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