Pineapple Microwave Bread Pudding

Bread pudding in the microwave sounds like a shortcut, and it is, but the results are surprisingly legit. Crushed pineapple adds a fruity sweetness and moisture that keeps the custard from drying out during the faster cook time.

The key to texture here is using truly stale or toasted bread cubes. Fresh bread turns mushy in the custard. Stale cubes soak up the egg and milk mixture while keeping enough structure to give you that classic bread pudding bite.

Drain the canned pineapple well. Too much juice makes the center soggy and extends the cooking time. Give it a good squeeze in a fine mesh strainer before folding it in.

Cooking at 50% power is what makes this work. Full power would set the edges into rubber while the center stays liquid. Medium power cooks it gently and evenly, like a slow oven would.

Pro Tips

• Check for doneness by pressing the center gently. It should feel firm, not jiggly. A slight wobble is fine since it sets more as it cools.
• Let it rest five minutes after microwaving. The residual heat finishes the cooking.
• Day-old French bread or brioche cubes work beautifully here. Denser breads like rye or pumpernickel don’t absorb the custard as well.

Variations

• Swap the pineapple for drained mandarin oranges or canned peaches for a different fruit twist.
• Stir in a handful of shredded coconut with the bread cubes for a pina colada spin.
• Drizzle with caramel sauce instead of whipped cream for a richer finish.