I must warn you up ahead. You will never forget this food! This Pineapple Bread Pudding is insanely easy to make and even easier to eat. Serve it with baked ham or ice cream for dessert. It has become an absolute must-have at our holiday dinners.

I don’t think they’d let me in without it! Regardless of how you serve it, people will sing your praises and beg for the recipe. It’s up to you to convey the ease of the process.This is a fantastic way to use up any stale bread you have on hand. Stale bread is great for soaking up the sweet and tart pineapple taste. Finish with a layer of lightly toasted brown sugar in the oven for fruity perfection!

I normally serve this meal exactly as described, but you can add more pineapple rings or maraschino cherries for a flare of color. Stale bread will produce the finest results here. If you only have fresh bread, spread the pieces on a baking sheet and let them sit overnight. In the morning, your bread will be dry and ready to absorb all of the pineapple sweetness!