Pineapple, Raisin, and Rum Bread Pudding is one of those wonderful desserts that brings back memories of holidays and special gatherings around my kitchen table. This lovely pudding is moist, tender, and absolutely bursting with tropical flavors that’ll have everyone asking for seconds.
What makes this recipe so special is the combination of fresh pineapple and plump raisins soaked in a hint of rum, all nestled into soft bread and bound together with rich buttermilk and brown sugar. The warm spices and that gentle rum flavor create a depth that makes this pudding feel fancy, even though it comes together with such ease.
I love serving this warm with a dollop of whipped cream or vanilla ice cream on top, and it’s always a hit at family dinners and potlucks. There’s something so comforting about sharing a homemade bread pudding with the people you love most.
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Pineapple, Raisin, and Rum Bread Pudding
Ingredients
- 20 ounce Pineapple
- 0.5 cup Buttermilk
- 5 cup Wheat Flours
- 0.66666666666667 cup Raisins
- 0.5 cup Brown Sugar
- 2 tablespoon Regular
- 1 tablespoon Alcoholic Beverage
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Cinnamon
- 1 teaspoon Regular
- 1 tablespoon Alcoholic Beverage
- 1 tablespoon Brown Sugar
- 2 tablespoon Almonds
Instructions
- Preheat oven to 350F (180C).
- Combine pineapple, milk and bread in mixing bowl.
- Stir together and let stand 10 min.
- Stir in the remaining ingredients.
- Pour mixture into lightly oiled 9×9 inches, baking pan.
- Last 3 ingredients are for glaze.
- Melt margarine.
- Add rum and brown sugar and stir just until sugar is dissolved.
- Spoon in thin layer over top of pudding.
- Bake for 25 min, top with almonds.
- Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
- Serve warm.
