Ohana Pineapple Bread Pudding Recipe

I recently recreated the legendary ‘Ohana Pineapple Bread Pudding from Disney’s Polynesian Resort at home, and wow—what an experience! If you’ve ever dined at ‘Ohana, you know how this dessert steals the show.

It's the perfect mix of warm bread pudding, juicy pineapple, and a decadent caramel-banana foster sauce. After one bite, I knew I had to make it myself—and now it’s officially a go-to dessert in my household.

Ingredients

For the Bread Pudding:

• 1 loaf of challah or brioche bread, cubed (about 6 cups)

• 1 ½ cups crushed pineapple, drained

• 4 large eggs

• 1 ¼ cups whole milk

• ½ cup heavy cream

• ¾ cup granulated sugar

• ½ teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• Pinch of salt

For the Caramel Banana Foster Sauce:

• ½ cup unsalted butter

• 1 cup brown sugar

• ½ cup heavy cream

• 2 ripe bananas, sliced

• 2 tablespoons dark rum (optional)

• 1 teaspoon vanilla extract

• Pinch of salt

Kitchen Equipment Needed

• 9x13 inch baking dish

• Mixing bowls (medium and large)

• Whisk

• Saucepan

• Wooden spoon or silicone spatula

• Measuring cups and spoons

• Oven

How to Make Ohana Pineapple Bread Pudding?

Step 1: Prep the Bread

Start by cubing your bread into bite-sized pieces. I used day-old challah bread for a rich, soft texture that soaks up the custard beautifully. Spread the cubes into a greased 9x13 baking dish.

Step 2: Mix the Custard

In a medium bowl, whisk together the eggs, milk, cream, sugar, cinnamon, vanilla, and salt until fully combined. Stir in the drained pineapple.

Step 3: Assemble & Soak

Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down with a spatula to help the bread soak up the liquid. Let it sit for 10–15 minutes.

Step 4: Bake

Preheat your oven to 350°F (175°C). Bake the bread pudding for 50–60 minutes, or until the top is golden brown and the center is set (a knife should come out mostly clean).

Step 5: Make the Caramel Banana Foster Sauce

In a saucepan over medium heat, melt the butter. Stir in brown sugar and cook until bubbly. Add the cream and stir continuously. Toss in banana slices and cook for 2–3 minutes. Add rum (if using), vanilla, and a pinch of salt. Simmer until slightly thickened—about 3–5 minutes.

Step 6: Serve

Scoop the warm bread pudding into bowls and drizzle generously with the banana foster caramel sauce. It’s also divine with a scoop of vanilla ice cream on top!

How to Store Leftover?

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Reheat: Warm individual portions in the microwave for 30–45 seconds.

• Freezing: You can freeze the bread pudding (without sauce) for up to 2 months. Thaw overnight and reheat in the oven. The sauce is best made fresh.

FAQs

Can I use a different type of bread?

Absolutely! I’ve used brioche, Hawaiian rolls, and even French bread in a pinch. The key is to use a slightly dry, sturdy bread that absorbs the custard well.

Is the rum necessary in the sauce?

Not at all. It adds depth, but you can leave it out or use a dash of rum extract instead for a non-alcoholic version.

Can I use canned pineapple chunks?

You can, but I recommend chopping them smaller or using crushed pineapple for better texture distribution.

Conclusion

Making this ‘Ohana Pineapple Bread Pudding at home truly brought a little Disney magic into my kitchen. It’s tropical, warm, and rich with just the right amount of sweetness. If you’re looking for a crowd-pleasing dessert that feels special yet cozy, I can’t recommend this enough.

Let me know if you try it—I’d love to hear how it turns out for you!