Pineapple Bread Pudding is a simple, delicious dessert made from bread slices, pineapple jam, and milk. Unlike many other puddings, this version doesn’t require gelatin or agar agar. The bread is soaked in a sweet milk mixture and then steamed or baked to perfection, making it a fuss-free treat for all ages.
This blog post walks you through the complete step-by-step process, ingredients, and useful tips to get it just right—whether you’re making it for a casual tea-time snack or a festive occasion.
🥄 What Makes Pineapple Bread Pudding Special?
- No need for gelatin or agar agar
- Can be steamed or baked
- Uses basic kitchen ingredients
- Tastes amazing hot or cold
- Stays fresh for 3–4 days in the refrigerator
This is one of those no-fail pudding recipes you’ll keep coming back to!
🍍 A Word on the Caramel
A quick tip before we begin: when preparing the caramel for this pudding, be sure to stir the sugar constantly on low flame. If not stirred properly, the sugar may burn, resulting in a bitter caramel.
🍯 Homemade vs. Store-Bought Pineapple Jam
In this recipe, I’ve used homemade pineapple jam, which adds a burst of natural fruity flavor. I’ll be uploading my pineapple jam recipe on the blog soon. But if you don’t have homemade jam on hand, feel free to use any good-quality readymade pineapple jam available in the market.
🧊 Serving & Storing Suggestions
One of the best things about Pineapple Bread Pudding is its versatility:
- Serve it hot right after steaming or baking.
- Chill it in the refrigerator and serve it cold for a firmer, more refreshing dessert.
- Can be stored for 3 to 4 days in an airtight container in the fridge.
📝 Ingredients
For the Pudding:
- Bread – 8 slices
- Milk – 500 ml
- Eggs – 2
- Sugar – 1 cup
- Pineapple jam – 1/2 cup (divided into two parts)
- Butter – 2 teaspoons
- Vanilla essence – 1 teaspoon
For the Caramel:
- Sugar – 4 tablespoons
- Water – 2 tablespoons
👩🍳 Method of Preparation
Step 1: Prepare the Milk Mixture (Custard)
- In a large bowl, mix milk, sugar, 1/4 cup of pineapple jam, and vanilla essence to create a sweet custard.
- Add butter and beaten eggs to the mixture.
- Stir well until the sugar completely dissolves.
Step 2: Soak the Bread
- Tear the bread slices into pieces and soak them in the milk mixture.
- Mix thoroughly until the bread becomes soft and fully incorporated into the custard.
Step 3: Prepare the Caramel
- In a pan, add 4 tablespoons of sugar and 2 tablespoons of water.
- Heat on low flame, stirring continuously until the sugar turns golden brown.
- Immediately switch off the flame and pour the caramel into the base of the pudding vessel, spreading it evenly.
Step 4: Assemble the Pudding
- Pour the prepared milk and bread mixture over the caramel layer in the vessel.
- Take the remaining 1/4 cup of pineapple jam and randomly spread it over the top.
Step 5: Steam or Bake
- Cover the vessel with aluminum foil, making a few small holes to let steam escape.
- Place the vessel in a steamer for 25 minutes or bake it in a preheated oven until set.
- When the pudding detaches from the sides of the vessel, it’s ready.
Step 6: Cool and Serve
- Allow the pudding to cool completely.
- Transfer it to the refrigerator and let it chill for at least 2 hours.
- After chilling, invert the pudding onto a serving plate.
- Slice and serve cold or at room temperature.
✅ Tips for the Perfect Pineapple Bread Pudding
- Stir caramel constantly to avoid bitterness.
- Use homemade jam for a more natural flavor.
- Soak bread well so it blends evenly into the custard.
- Chill before serving for a firmer, sliceable texture.
- Customize with nuts or raisins if desired.
Pineapple Bread Pudding is an effortless and eggy dessert with the tropical flavor of pineapple jam and the comforting softness of bread. Whether you steam or bake it, the result is always a soft, caramel-glazed pudding that hits the sweet spot.
It’s a great make-ahead dessert that gets even better after chilling. So why not give it a try and let your kitchen smell like a tropical bakery?
