Pineapple, Raisin, & Rum Bread Pudding

This bread pudding breaks from tradition by skipping eggs entirely. Crushed pineapple with its liquid and low-fat milk soak into torn Italian bread for the moisture, while brown sugar, vanilla, and cinnamon handle the sweetness and spice.

The pineapple is the real star. Its juice and fruit pulp saturate the bread the way a custard normally would, and the natural acidity keeps the flavor bright instead of heavy. Raisins plump up during baking, adding chewy pops of sweetness throughout.

A rum and brown sugar glaze spooned over the top before baking caramelizes into a sticky, boozy crust. Sliced almonds go on partway through baking so they toast on top without burning.

Pro Tips

• Let the bread soak in the pineapple and milk mixture for the full 10 minutes. Dry spots in the bread mean uneven texture in the finished pudding.
• Use day-old Italian or French bread. Fresh bread is too soft and turns to mush instead of maintaining some structure.
• Add the almonds after 25 minutes of baking as directed. Put them on from the start and they’ll blacken.
• Serve warm for the best texture. This pudding firms up and loses some of its appeal as it cools.

Variations

• Coconut version: Stir in shredded coconut and swap the rum for coconut rum for a piña colada vibe.
• Dairy-free: Use almond or soy milk as the recipe suggests for a fully dairy-free bread pudding.