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pineapple pudding topped with vanilla ice cream and caramel whiskey sauce.
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Pineapple Pudding with Whiskey Sauce

Pineapple Bread Pudding — also called Baked Pineapple Casserole — is a buttery baked dish filled with crushed pineapple, brown sugar, and warm cinnamon. Serve it warm with whiskey sauce for dessert or as a sweet, comforting holiday side with ham or pork.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Side Dish
Cuisine: American
Servings: 15
Calories: 354kcal
Author: Cara Lanz

Ingredients

Pineapple Bread Pudding

  • ½ cup butter, melted and cooled
  • 1 cup brown sugar
  • 1 ½ cups milk
  • ½ cup reserved pineapple juice
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 6 large eggs
  • 20 ounces crushed pineapple, drained (reserve juice)
  • 12 slices day-old bread, about 8 cups

Whiskey Sauce

  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup heavy cream
  • ¼ cup reserved pineapple juice
  • ¼ teaspoon salt
  • 2 tablespoons whiskey or bourbon for alcohol-free, substitute 1 teaspoon rum or bourbon extract or omit

Instructions

Pineapple Bread Pudding

  • Preheat the oven to 350. Spray a 9x13 pan with cooking spray. Cut or tear bread into 1-inch pieces and place into the baking dish.
  • Whisk melted butter and brown sugar in a large mixing bowl. Mix in the milk, pineapple juice, vanilla, and spices. Add the eggs and whisk until well combined. Mix in the pineapple.
  • Pour the custard mixture over the bread cubes and stir in the pan to ensure all of the bread is soaked.
  • Bake for 45 minutes or until a knife inserted into the center comes out clean.

Whiskey Sauce for Bread Pudding

  • When the bread pudding is about halfway done, place the butter, brown sugar, cream, pineapple juice, and salt in a medium saucepan.
    Cook over low to medium-low heat to a gentle boil. Boil for 10 minutes until slightly thickened or it reaches 220 degrees. Remove from heat and stir in the whiskey.
    Cool to thicken for 10 minutes (speed up the process in the refrigerator).
  • Pour the warm whiskey sauce over the warm bread pudding. Serve with whipped cream or vanilla ice cream.

Notes

  • Tear the bread for a rustic, craggy look, or cut the bread for neater cubes.
  • Leave crusts on for a chewier texture or cut them off for a softer bite. 
  • Don't forget to reserve the pineapple juice. You'll use it in the casserole and the caramel sauce. 
  • Toss the bread until it's completely coated in the pineapple mixture before baking.

Nutrition

Calories: 354kcal | Carbohydrates: 41g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 287mg | Potassium: 194mg | Fiber: 1g | Sugar: 31g | Vitamin A: 634IU | Vitamin C: 5mg | Calcium: 102mg | Iron: 1mg