Pineapple Bread Pudding with Simple Vanilla Sauce

Pineapple Bread Pudding
  • Difficulty: Easy
  • Provided by:

    Ingredients Print Recipe

  • 1 cup of half and half
  • 1 cup heavy cream
  • 5 large eggs
  • 3/4 cup sugar
  • Pinch of salt
  • 1 tsp cinnamon
  • 1 Tb vanilla
  • 2 cups crushed pineapple with juice
  • 2/3 to 1 cup white chocolate chips
  • 4 cups dry bread torn in 1 to 2 inch pieces
  • 6 stale donuts glazed, cinnamon doughnuts or similar, torn in pieces
  • Simple Vanilla Sauce (recipe below)


In a large mixing bowl whisk half and half, heavy cream, eggs, sugar, salt cinnamon, vanilla, pineapple, chocolate chips. Whisk until well blended.

Add dry bread and donuts to the mixing bowl, mix thoroughly. Bread and donuts should absorb most of the liquid, better a little soupy than dry. (Let sit of about 30 minutes to soak everything up if possible)

Spray a 2 1/2 to 3 quart Dutch oven or heavy oven safe baking dish with lid, spray lid also with nonstick cooking spray. Put mixture in baking dish.

Sprinkle a little cinnamon on top.

Put lid on, and place on a 300 to 325 degree covered grill, indirect heat, for about an hour. Lid may lift depending how full the dish is. That's OK, that's why you sprayed it. Remove lid for the last 15 min or so, and pudding should be firm to the touch. Let rest about 10 minutes before serving.

Simple Vanilla Sauce
1/2 cup sugar
1 Tb Lt Brown sugar
1 Tb Flour
1 Lg egg
2 Tb Butter
1 1/2 cups heavy cream
Dash of Nutmeg

Whisk all of the above ingredients in a saucepan for 10 to 12 minutes or till thick. Remove from heat and stir in 1 1/2 Tb Vanilla extract.

Drizzle over hot bread pudding when serving to your guests!

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