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


Add to Grocery List

2 c
crushed pineapple
small loaves, oatmeal bread, cubed
1 can(s)
evaporated milk
1 can(s)
coconut milk
1/2 c
1 1/2 c
dark brown sugar
vanilla bean, split
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


  • 1In a pot, scald milks.
  • 2Add vanilla bean, cinnamon sticks, sour cream, brown sugar, pineapple, butter, and rum. Boil, while continuously stirring.
  • 3Remove cinnamon sticks and vanilla. Scrape bean back into mixture.
  • 4Beat 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.
  • 5Heat on medium for 2 minutes.
  • 6Place cubed bread in bowl. Pour milk mixture in. Mix until all bread is saturated.
  • 7Greased two loaf pans and pour half the mixture in each.
  • 8Top with almonds, brown sugar, and cinnamon.
  • 9Place in oven at 350F for 30-40 minutes until a nice golden brown is achieved.
  • 10Remove from oven. Allow to cool for 5-10 minutes.
  • 11Remove 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

Show 3 Comments & Reviews

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