Delicious and Easy Menehune Pineapple Bread Pudding Recipe

If you have leftover yeast bread, or simply want to use up some white bread, this Menehune Pineapple Bread Pudding recipe is a perfect solution. This isn’t just any bread pudding; it’s a vintage recipe from Del Monte, known as Menehune Pineapple Bread, reimagined for today’s kitchens.

What is Menehune and Where Does This Pineapple Bread Pudding Recipe Come From?

Let’s start with the name: Menehune. This intriguing word comes from Hawaiian folklore, where Menehune were mythical little night workers. These industrious beings were said to build things while everyone else slept, leaving no trace of their work by morning. This Menehune pineapple bread pudding embodies that same spirit – it’s easy to prepare and bakes while you focus on other tasks.

Why This Pineapple Bread Pudding Recipe Stands Out

I’ve experimented with various pineapple bread pudding recipes, and this one consistently impresses. The use of melted butter eliminates the need for a mixer, making it incredibly simple. The recipe also calls for undrained crushed pineapple, infusing the pudding with a richer pineapple flavor. Unlike some recipes, this one doesn’t include milk; instead, it relies on eggs, sugar, butter, a touch of flour, and plenty of pineapple and bread. The higher egg content gives it a slightly firmer texture, without being overly eggy in taste.

Choosing the Best Bread for Your Pineapple Bread Pudding

The type of bread you use significantly impacts the final texture and taste of the pudding. Brioche results in a wonderfully soft crumb, as does plain white bread. Surprisingly, sourdough also works well, adding a delightful chewiness to the pudding. Whether or not you prefer that chewiness is a matter of personal preference. In the image above, you can see an unbaked pineapple bread pudding made with a combination of leftover white potato bread and sourdough.

Making a Small Batch of Pineapple Bread Pudding

The recipe below yields 6 to 8 servings, but it’s easily scalable. You can halve or even quarter the recipe without any issues. I often make half batches in a 6-inch square dish. Feel free to use any size dish you prefer, adjusting the baking time accordingly. Remember, a shallower dish will bake faster.

Serving Suggestions for Pineapple Bread Pudding

While a generous dollop of whipped cream or whipped topping is a classic choice, consider elevating your pineapple bread pudding with a drizzle of caramel sundae syrup. Toasted coconut flakes added towards the end of baking also make a fantastic topping. The possibilities are endless!

• Leftover Fruit Pie Scones
• Leftover Mashed Potato Bread
• Vintage Cottage Cheese Cheesecake
• Pineapple Bars
• Frozen Pineapple Cheesecake

Menehune Pineapple Bread Pudding Recipe