baking, sides

Pineapple Bread Pudding

In our family, a holiday meal isn’t complete without Pineapple Bread Pudding!

It’s a simple yet decadant side dish perfect for a crowd. AND, it’s the best excuse to use all the gluten free bread crusts that you’ve been saving in the freezer!

The original recipe was passed on to me from my mom, which I then adapted to be gluten & dairy free. I hope you all enjoy it as much as we have through the years!

Pineapple Bread Pudding

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1 can crushed pineapple
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 cup Earth’s Balance vegan butter, melted
  • 1 tbsp cornstarch or tapioca flour, or 2 tbsp GF all purpose flour.
  • 1 tsp vanilla extract
  • 4-6 slices of GF bread, cubed


  1. Preheat oven to 350°
  2. Slightly scramble eggs in an 8×8 glass baking pan
  3. Add the rest of the ingredients one at a time stirring well to combine.
  4. Bake uncovered for 1 hour or until golden brown on top

Be sure to double the recipe for a crowd! When doubling, use a 9×13 baking pan.

Time Saving Tip: Make ahead the day before. Cover and refrigerate until you’re ready to bake.



Bread Pudding (1)

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