Pineapple Banana Bread Pudding with Banana Caramel Sauce

by Angie Barrett March-28-2012


  • 12 Hawaiian Bread Rolls (or any type of soft roll)
  • eggs
  • 2 cups brown sugar
  • 4 tablespoons vanilla
  • 1 pint whole milk
  • 1 pint half and half
  • 1-2 cups crushed pineapple, drained
  • bananas, mashed
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • For Banana Caramel Sauce:
  • bananas, sliced
  • 1 cup caramel sauce (I used caramel ice cream topping)
  • Vanilla Ice Cream (optional)


Butter a 9-inch square baking dish. 

Cube the rolls. Toss cubed rolls into baking dish.

In a large bowl, mix together the eggs, brown sugar, vanilla, cinnamon and nutmeg. Mix well.

Add in the half and half, stir. Stir in the milk.

Add crushed pineapple and mashed bananas. Stir

Pour milk mixture over the bread crumbs and toss well. Make sure all of the bread is nicely coated. (I did have a little extra liquid so you could add more bread cubes or just discard the extra)

Gently press down the bread crumbs and sprinkle with golden raisins. 

Cover with foil and refrigerate for 1 hour or overnight, or until the liquid is absorbed (I let mine sit overnight).

Once the bread pudding is ready to bake, pre-heat oven to 325F. 

Bake for 1 and 10 minutes hour or until set.

For Caramel Sauce:

In a medium sauce pan, heat caramel on low heat. Add slice bananas and stir. Cook for about 5 minutes or until bananas are soft. Don't cook this to quick or with the heat to high or you will burn the caramel.


Prep time: 1 hour 15 minsCook time: 1 hour 10 minsTotal time: 2 hour 25 minsYield: 9