Gluten Free Pineapple Bread Pudding Recipe

In our family, a holiday meal isn't complete without this Gluten Free Pineapple Bread Pudding Recipe! 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!

Why You'll Love This Gluten Free Pineapple Bread Pudding Recipe

This gluten free pineapple bread pudding recipe couldn't be easier! Bread pudding is one of those side dishes that feels fancy but is secretly super simple. This version adds crushed pineapple for a sweet, slightly tangy flavor that takes it to the next level. It's the perfect compliment to a holiday ham or turkey!

The original recipe was passed on to me from my mom. She would make it for every holiday dinner when I was young. Now that I have taken over the holiday gatherings at our house, I was able to adapt it to be gluten and dairy free. I hope you all enjoy it as much as we have through the years!

Here's why this recipe works:

• Soft and custardy with golden edges
• Sweet and slightly tangy from the pineapple
• Great way to use leftover bread
• Perfect for holidays, brunch, or dessert

It's the kind of recipe that feels like comfort food, but with a sunny, tropical vibe.

Ingredients You'll Need For This Gluten Free Pineapple Bread Pudding

You only need 7 ingredients and I bet you already have most of them in your kitchen!

• crushed pineapple
• your favorite gluten free bread
• sugar
• butter
• eggs
• vanilla extract
• Gluten Free Flour or a thickener like cornstarch or tapioca

If you love this recipe for gluten free bread pudding, be sure to also check out my recipe for Gluten Free Mac and Cheese, and The Best Loaded Baked Potato Casserole with Bacon and Cheddar

How to Make Gluten Free Pineapple Bread Pudding

Step 1: Preheat & Prep

Preheat your oven to 350°F and grease a baking dish with butter.

Step 2: Cube the Bread

Cut your gluten-free bread into cubes and place them in a large mixing bowl. Slightly stale bread works best because it absorbs the custard better.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the eggs, sugar, melted butter, vanilla extract, and gluten-free flour (or your preferred thickener).

Step 4: Add the Pineapple

Stir in the crushed pineapple.

Step 5: Combine Everything

Pour the mixture over the bread cubes and gently stir until all the bread is coated.

Step 6: Let It Soak

Let the mixture sit for about 10-15 minutes so the bread can fully absorb the liquid.

Step 7: Bake

Transfer everything to your prepared baking dish and bake for 40-45 minutes, or until the top is golden and the center is set.

Step 8: Cool & Serve

Let it cool slightly before serving. It's amazing warm but also delicious at room temperature.

Can I make this gluten free pineapple bread pudding ahead of time?

Yes! You can prep this pineapple bread pudding ahead. Mix everything up the day before and store covered in the fridge until ready to bake. Be sure to double this recipe if you're serving a crowd!

If you manage to have leftovers(which is highly doubtful!), just store covered in the refridgerator for up to 3 days and reheat as needed.

Let's bake!

Did you try this recipe? Be sure to leave a comment below and tag me on instagram @thrivingglutenfree so I can see how it turned out!