Pineapple Rosemary Bread Pudding

Toasty and custardy, this bread pudding is just perfect with a little coconut milk. I'm a fan of the traditional cinnamon raisin recipe, but the bread and egg base makes it a good canvas for trying out new flavors. And pineapple and rosemary meld so well together. Subtly herby and bright, with the maple bringing a smooth, warm sweetness. Oh it's so lovely. I hope you like it.

YIELD 12 servings


        1 loaf B&B bread, cubed (roughly 5 cups)

        1 cup small-chopped pineapple

        1 cup full fat canned coconut milk

        2 tablespoons butter, ghee or coconut oil (my preference for this recipe is butter or ghee, but coconut oil will work too if you're strictly non-dairy)

        5 eggs

        3/4 teaspoon rosemary, finely chopped (this is enough to give it a subtle herbal finish, round up to 1 teaspoon if you'd like more)

        1 1/2 teaspoons vanilla

        1 teaspoon cinnamon

        1/4 teaspoon nutmeg

        1/2 cup pure maple syrup

        Coconut oil to coat casserole dish


  1. Heat butter/ghee in a skillet on medium/low and sauté rosemary and pineapple, stirring occasionally - cook for 15-20 minutes to reduce and thicken
  2. Once it's reduced, spoon out the pineapple/rosemary to cool in the fridge, leaving thickened juice in the skillet and set aside
  3. While the pineapple mixture is cooling, whisk eggs, coconut milk, vanilla, maple syrup, cinnamon and nutmeg together
  4. When the pineapple is cool, stir it into egg mixture, and then stir the bread cubes into that - allow to soak for at least 10 minutes (remember to refrigerate if you soak it for much longer)
  5. Pour mixture into oiled casserole dish (7"x11"ish) and drizzle with the reserved pineapple butter sauce from the skillet
  6. Bake at 350F for 30-35 minutes, until center is set and firm
  7. Serve warm with coconut milk or a scoop of vanilla (...or eat it cold, from the pan, with a spoon the next day, no shame)