Pineapple Coconut Bread Pudding with Maple Brown Butter Glaze

A Warm, Nostalgic Holiday Dessert with a Tropical Twist

There’s something special about the aroma of freshly baked bread pudding wafting through a chilly New York apartment in December. Growing up, my grandmother would always have a pan of golden, custardy bread pudding cooling on the windowsill — the kind that turned even the coldest days warm. This year, I decided to reimagine that nostalgic classic with a tropical, cozy spin: Pineapple Coconut Bread Pudding with Maple Brown Butter Glaze.

It’s the perfect mash-up of comfort and sunshine — buttery brioche cubes soaked in a cinnamon-vanilla custard, with bursts of juicy pineapple and toasted coconut for crunch. Then comes the showstopper: a silky drizzle of maple brown butter glaze that ties it all together in one decadent bite.

Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.

Table of Contents

Why You’ll Love This Pineapple Coconut Bread Pudding

Tropical Flair

Crushed pineapple and coconut flakes give this pudding a light, island-inspired twist.

Brown Butter Glaze

Adds rich, nutty depth and a hint of maple sweetness that elevates the classic.

Make-Ahead Friendly

Assemble the night before and bake the next morning for effortless holiday breakfasts.

Versatile Serving

Serve it warm for brunch, chilled with ice cream for dessert, or as part of a holiday buffet.

If you love cozy bakes like Banana Bread recipe or Cinnamon Roll Bread, this recipe deserves a spot in your rotation.Ingredients You’ll Need

Bread Base

• 6 cups cubed brioche or challah bread (day-old preferred)

Tropical Touch

• 1 cup crushed pineapple (drained)
• ½ cup toasted coconut flakes

Custard

• 4 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup melted butter

Sweeteners

• ⅓ cup brown sugar
• ¼ cup maple syrup

Aromatics

• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Glaze

• ¼ cup unsalted butter
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• Pinch of sea salt

Pro Tip: Using day-old bread helps the custard soak in evenly, creating that soft center and crisp top.

How to Make Pineapple Coconut Bread Pudding

Preheat & Prep

Set oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray.

Make the Custard

Whisk together eggs, milk, cream, melted butter, brown sugar, maple syrup, vanilla, cinnamon, and salt.

Assemble the Layers

Add cubed bread, pineapple, and toasted coconut to the custard bowl. Gently fold until the bread soaks up most of the liquid.

Bake to Perfection

Pour mixture into the prepared baking dish and bake 40–45 minutes until golden and slightly puffed.

Add the Maple Brown Butter Glaze

In a small saucepan, brown the butter over medium heat until nutty. Whisk in brown sugar, maple syrup, and sea salt until glossy. Drizzle over the warm bread pudding and sprinkle extra toasted coconut.

Serving Ideas & Pairings

Serve warm with:

• Vanilla ice cream
• Coconut whipped cream
• Extra maple brown butter glaze

Other cozy breads to try:

• Brown Butter Streusel Loaf
• Pumpkin Loaf

Tips for Perfect Texture

Use Day-Old Bread

Absorbs custard without falling apart.

Drain Pineapple

Keeps pudding from getting soggy.

Toast Coconut Flakes

Adds nutty aroma and crunch.

Don’t Overbake

You want a creamy center, not dry pudding.

FAQs

Conclusion

This Pineapple Coconut Bread Pudding with Maple Brown Butter Glaze perfectly balances nostalgic holiday warmth with tropical flair. Every bite is a comforting hug with a golden crust, soft custard, and island-inspired sweetness.

If you love this recipe, check out our Banana Bread for another cozy, crowd-pleasing treat.