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Pineapple Rum Bread Pudding

8 cups - bread, cubed and lightly toasted in a 325°F oven for 15 minutes.

For Caramelized Pineapple Chunks:
1 cup - Florida Crystals® Demerara Sugar
½ cup - pineapple juice or water
1 to ½ cups - pineapple cut in small chunks
½ cup - dark or amber rum

Heat Florida Crystals® Demerara Sugar and water in saucepot. Whipping until golden brown, caramelized syrup is formed, about 4 minutes. Add rum and pineapple chunks and continue to cook for 1 minute longer. Reserve.

For the Custard:
3 cups - 2% milk
4 - whole eggs
5 - egg whites
½ cup - Florida Crystals® Demerara Sugar
1 tbsp. - molasses
¼ tsp. - cinnamon, allspice and nutmeg
1½ tsp. - minced gingerroot

Combine all ingredients well in mixing bowl with a whisk. Reserve.

Adjust oven temperature to 350°F.

This pudding may be made in a 10-inch springform pan lined with parchment paper or a 10-inch ovenproof ceramic or aluminum disposable dish.

Line bottom of pan with caramelized pineapple chunks. Soak toasted bread in custard mixture for about 15 minutes. Ladle toasted cubes and custard mix into pan and bake in a water bath for 45-50 minutes until custard is set and top is golden brown. Cool pudding and slice in wedges.

Serving Quantity: 6 to 8

Quick Tip:
Top pudding with ¼ cup shredded coconut or ¼ cup Florida Crystals® Demerara Sugar.


Fast and easy pineapple rum bread pudding makes an elegant and light finish to a meal.