Pineapple Banana Bread Pudding

This Pineapple Banana Bread Pudding is seriously delicious! It has a crusty golden-brown top, soft gooey inside and tropical flavors of banana and pineapple.

It’s best served slightly warm or at room temperature, drizzled with caramel sauce and topped with vanilla bean ice cream.

This small batch banana pineapple dessert recipe serves 2 and makes a great breakfast or dessert.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Pineapple Bread Pudding

Preheat the oven to 350 degrees F.

Butter the bottom and sides of two 12 ounce ramekin dishes and set aside.

In a mixing bowl, whisk the egg until frothy.

Add the melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.

Dice the banana into small pieces. Then add the bananas, pineapple tidbits, and chopped nuts (if using) to the egg mixture. Stir until combined.

Slice the bread into bite sized pieces. Add the bread cubes to the egg mixture, tossing to coat evenly.

Pour the pineapple banana bread mixture into the prepared baking dishes and place on a baking sheet.

Bake for 45 minutes or until the center of the bread pudding is set.

Serve slightly warm or at room temperature.

If desired, drizzle with caramel sauce and top with ice cream and more chopped nuts.

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Yield: Serves 2

Pineapple Banana Bread Pudding

Print

Pineapple Banana Bread Pudding is seriously delicious! It has a crusty golden-brown top, soft gooey inside and tropical flavors of banana and pineapple.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 slices thick white bread
• 1 egg
• 2 Tablespoons melted butter plus more for greasing
• 1/2 cup whole milk
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/4 cup light brown sugar
• 1 medium ripe banana
• 1/4 cup pineapple tidbits (drained) 2 oz
• Optional - 1/8 cup chopped walnuts (or pecans, or macadamia nuts)
• Optional - caramel sauce for topping
• Optional - vanilla ice cream for topping

Instructions

1. Preheat the oven to 350°F.
2. Butter the bottom and sides of two 12 ounce ramekin dishes and set aside.
3. In a mixing bowl, whisk the egg until frothy.
4. Add the melted butter, milk, cinnamon, cloves, nutmeg, salt, vanilla extract, and brown sugar. Whisk until combined.
5. Dice the banana into small pieces.
6. Then add the bananas, pineapple tidbits, and chopped nuts (if using) to the egg mixture. Stir until combined.
7. Slice the bread into bite sized pieces.
8. Add the bread cubes to the egg mixture, tossing to coat evenly.
9. Pour the pineapple banana bread mixture into the prepared baking dishes and place on a baking sheet.
10. Bake for 45 minutes or until the center of the bread pudding is set.
11. Serve slightly warm or at room temperature.
12. If desired, drizzle with caramel sauce and top with ice cream and more chopped nuts.

Notes

• It’s best served slightly warm or at room temperature, drizzled with caramel sauce and topped with vanilla bean ice cream.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Souffle Dish Ramekins – 12 Ounce (Set of 4)
• 
  Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom 
• 
  Silicone Whisk Set of 3 - Stainless Steel
• 
  Zacfton Baking Sheet Stainless Steel Dishwasher Safe (10inch)

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 635Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 157mgSodium: 559mgCarbohydrates: 86gFiber: 4gSugar: 62gProtein: 12g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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