Pineapple Bread Pudding from King's Hawaiian Bakery & Restaurant features sweet pineapple chunks, soft Hawaiian bread, and a rich custard blend, baked to golden perfection for a warm, tropical-inspired dessert with a moist and tender texture.
Equipments
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Bread knife
- Cutting board
- 9x13-inch baking dish
- Spatula
- Can opener
- Oven
Ingredients
- 1 loaf King's Hawaiian sweet bread
- 1 can (20 oz) crushed pineapple, drained
- 6 large eggs
- 2 cups whole milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Using King's Hawaiian sweet bread is essential for achieving the authentic soft and fluffy texture that complements the pineapple chunks in this bread pudding. Ensure the crushed pineapple is well-drained to prevent the custard from becoming too watery. Whole milk contributes to the rich custard blend, so substituting with lower-fat milk may alter the dish's creamy consistency. Melted unsalted butter should be measured accurately to maintain the right balance of moisture and richness. This Pineapple Bread Pudding from King's Hawaiian Bakery & Restaurant copycat menu delivers a warm, tropical-inspired dessert with a moist, tender texture that you'll enjoy.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- Cut King's Hawaiian sweet bread into 1-inch cubes; set aside.
- In a large mixing bowl, whisk together eggs, whole milk, sugar, melted butter, vanilla extract, and salt until well combined.
- Add drained crushed pineapple to the egg mixture and stir to combine.
- Gently fold in bread cubes until evenly coated with the custard mixture.
- Pour mixture into prepared baking dish, spreading evenly with a spatula.
- Bake for 45-55 minutes, or until golden and set in the center.
- Remove from oven and let cool slightly before serving warm.
Substitution
Pineapple Bread Pudding from King's Hawaiian Bakery & Restaurant copycat menu can be adapted if you don't have whole milk by using half-and-half or heavy cream for a richer custard. If fresh pineapple is available instead of canned crushed pineapple, finely chop and drain any excess juice to prevent sogginess. When substituting King's Hawaiian sweet bread, choose another soft, sweet bread like brioche or challah to maintain the moist texture. Your eggs can be replaced with a plant-based egg substitute for a dairy-free version, though the custard may be less firm. Make sure to thoroughly drain pineapple to avoid excess liquid that could affect the baking time and final consistency.
Tips
Ensure you drain the crushed pineapple thoroughly to prevent the bread pudding from becoming soggy. Use a sharp bread knife to cut the King's Hawaiian bread into uniform 1-inch cubes for even baking and consistent texture. When whisking the custard mixture, make sure the eggs and sugar are fully blended to achieve a smooth, rich base for your pudding. Keep an eye on the baking time; the pudding should be golden and set in the center, but not dry, to maintain its moist and tender quality perfect for your serving.
Nutritions
Pineapple Bread Pudding from King's Hawaiian Bakery & Restaurant provides a balanced mix of macronutrients, offering protein from the eggs and dairy in the custard blend. The sweet bread contributes carbohydrates, while the pineapple chunks add natural sugars, vitamin C, and dietary fiber to support digestion. Whole milk and unsalted butter introduce healthy fats, enhancing the dessert's moist and tender texture. You can enjoy this tropical-inspired dessert knowing it combines both indulgent flavor and nutritional value in every bite.
Storage
Store your Pineapple Bread Pudding in an airtight container and keep it refrigerated to maintain its moist, tender texture and sweet pineapple flavor. Consume within 3 to 4 days for optimal freshness and quality. Reheat individual servings in the microwave or oven until warmed through before enjoying.
Variation or Alternatives
You can substitute coconut milk for whole milk to enhance the tropical flavor profile of your Pineapple Bread Pudding while adding a creamy richness. For added texture, consider folding in chopped macadamia nuts or toasted shredded coconut before baking. If you prefer a denser custard, reduce the milk to 1 1/2 cups and increase the eggs to 7 large eggs. To achieve a caramelized top, sprinkle brown sugar evenly over the pudding during the last 10 minutes of baking.
Allergies
Pineapple Bread Pudding from King's Hawaiian Bakery & Restaurant contains common allergens such as eggs, milk, and butter, which can trigger reactions for individuals with dairy or egg allergies. The sweet bread may also contain wheat gluten, posing a risk for those with gluten intolerance or celiac disease. If you have any of these allergies, take caution before enjoying this tropical-inspired dessert.
Why this recipe?
The Pineapple Bread Pudding from King's Hawaiian Bakery & Restaurant combines the bakery's signature sweet and soft bread with rich, tropical pineapple flavors, creating a unique dessert experience that balances sweetness and texture perfectly. It features a custard-soaked bread base infused with fresh pineapple chunks and a hint of cinnamon, delivering warmth and fruity freshness in every bite. Your taste buds will appreciate the harmony of sweet, creamy, and tangy notes, making it a standout menu item loved by many. Trying to recreate this copycat recipe lets you enjoy a taste of King's Hawaiian's signature treat at home, impressing friends and family with an authentic tropical dessert.