The Effortless Appeal of Pineapple Bread Pudding


Recipe by Corinne Kinczel of Two Local Girls Catering and Rocky’s Market

“This recipe is super simple and so yummy with ham or as a dessert. My mom used to serve this with ham, and I remember sneaking bites out of the pan after dinner when I was a kid… oh wait, that was today when we made it for our holiday menu. Enjoy!” —Corinne Kinczel

Enjoy restaurant-quality holiday meals from Rocky’s Market, with a variety of options available for takeout or delivery through December 24.

Serves 6–8

  • 3/4 cup butter, room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 2 cups pineapple (fresh or canned), diced
  • 1/2 loaf sourdough bread cut in 1-inch cubes

Preheat oven to 375°.

Cream butter and sugar. Mix in eggs. Fold in butter, sugar and egg mixture with cubed bread and pineapple.

Pack gently into an 8 x 8 pan.

Bake in the preheated oven for 45 minutes.