This Pineapple Banana Bread Pudding is a delightful small-batch dessert with a crisp golden top, a soft, gooey interior, and tropical notes of banana and pineapple. It’s simple to prepare and perfect for a cozy breakfast or a comforting dessert for two.
Table of Contents
- How to make Hawaiian Bread Pudding
- You may also enjoy
Serve this bread pudding slightly warm or at room temperature. Finish it with a drizzle of caramel sauce and a scoop of vanilla ice cream for extra indulgence.
This recipe makes two servings — an ideal portion for a cozy meal for two.
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 Hawaiian Bread Pudding
Preheat the oven to 350°F (175°C).
Grease the bottom and sides of two 12-ounce ramekins with butter and set them aside.
In a mixing bowl, whisk one egg until frothy.
Add the melted butter, whole milk, cinnamon, ground cloves, nutmeg, salt, vanilla extract, and light brown sugar. Whisk until the mixture is smooth and well combined.
Dice the banana into small pieces. Add the banana, drained pineapple tidbits, and chopped nuts if using. Stir gently to combine.
Cut the bread into bite-sized cubes and toss them into the egg mixture, making sure the bread is evenly coated and absorbing the custard.
Divide the pineapple-banana-bread mixture between the prepared ramekins and place them on a baking sheet for stability.
Bake for about 45 minutes, or until the centers are set and the tops are golden brown. Cooking time may vary slightly depending on your oven and ramekin size.
Let the puddings cool a few minutes, then serve slightly warm or at room temperature.
If you like, finish each serving with a drizzle of caramel sauce, a scoop of vanilla ice cream, and extra chopped nuts for texture.
You may also enjoy
- Teriyaki Pineapple Meatballs
- Individual Pineapple Upside-down Cakes
- Maui Banana Bread
- No-Churn Banana Ice Cream
Pineapple Banana Bread Pudding Recipe
Pin Recipe
SaveSaved!
Equipment
-
12-ounce ramekin set
-
Mixing bowls
-
Whisk
-
Baking sheet
Ingredients
- 2 slices thick white bread
- 1 egg
- 2 Tablespoons melted butter, plus more for greasing
- ½ cup whole milk
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup light brown sugar
- 1 medium ripe banana
- ¼ cup pineapple tidbits (drained, about 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
-
Preheat the oven to 350°F.
-
Butter the bottom and sides of two 12-ounce ramekins and set aside.
-
Whisk the egg in a mixing bowl until frothy.
-
Add melted butter, milk, spices, salt, vanilla, and brown sugar; whisk until smooth.
-
Dice the banana and add it, along with the pineapple tidbits and nuts if using, to the custard mixture. Stir gently.
-
Cut the bread into bite-sized cubes and toss them with the custard to coat.
-
Divide the mixture between the ramekins and place them on a baking sheet.
-
Bake for 45 minutes, or until the centers are set and the tops are golden brown.
-
Serve warm or at room temperature, and top with caramel, ice cream, or extra nuts if desired.
Notes
- Best served slightly warm or at room temperature. A drizzle of caramel and a scoop of vanilla ice cream elevate the flavors.
Nutrition
Hi there, and a warm welcome! I’m Zona House and I love sharing simple, satisfying recipes that make cooking enjoyable.
I focus on easy, flavorful meals—let’s cook and savor every bite together.
Read more about me…
