This is a great Easter side dish!
Goes great with Ham, Turkey or Glazed Wham (for my vegetarian family).
6 Brioche rolls, diced
2 sticks butter – plus 6 Tablespoons more for topping, all softened
3 Cups Brioche cut into small squares
1 Cup white sugar
½ Cup brown sugar
6 eggs, slightly beaten
1 teaspoon rum extract
1 twenty ounce can crushed pineapple, well drained
1 ½ Cups rough chopped pecans – divided
Beat 2 sticks butter, sugars, and eggs until light and fluffy.
Add pineapple and extract with hand mixer until well combined.
Using spatula, gently fold in diced brioche and 1 Cup Pecans then put into a 9 x 13 dish.
Sprinkle remaining ½ cup pecans over top and dot with final 6 Tablespoons of butter on top.
Place in a 350F oven (covered with foil) for 30 minutes. Take foil off and continue baking for another 20-30 minutes or until golden brown on top and done in center.
Allow to cool and serve – YUM! I bet this could be done easily in a slow cooker as well as an overnight breakfast casserole.
Chris serves this as a side dish especially at the holidays but I say it is a great dessert! Not too sweet and just a bit tart……..love it!
Check out some of my other Holiday Recipes!
I’m going to make this recipe just because you said “boy howdy”! I haven’t heard that in 40 years. I stopped saying it when the people out West tilted their head and frowned when they heard it. I decided it wasn’t my job to educate them! Hahaha
Well – yay! I say it all the time……always have. My husband, who is also from Oklahoma laughs at me, but that doesn’t deter me any at all! 🙂 Thanks for stopping by and listen………….you are going to LOVE this dish!
I printed off the recipe and it doesn’t have brioche in the list of ingredients. How much should I put in? I’m guessing 1 1/2 to 2 cups diced?
Oops! I just put in the loaf I got at the store — it’s about 3 cups! Thanks!
One of my daughters loves bread pudding and this sounds a step or two beyond regular bread pudding. I’m going to try it, for sure.
Let me know how you like it!
I wonder how shredded coconut would taste with this. It looks yummy.
I like that idea! What a great thing to add – I think I will next time!
OK—Pineapple bread pudding-like substance. Oh, boy! I am all in on this! It has been a lot of years since I have been to the Cowboy Hall of Fame. (Am I dating myself?) Looks delicious. And, am signing up for Yum Goggle again. I really am excited for you and Holly.
Thank you! Did you do that #partylikeamadman? Be sure to post yours to YG this morning and I will make sure it’s front page today! Tell all your mad men cohorts too……..I just have one post so far.
You are on Instagram now – the Blue Hawaiian looks so pretty!
I’m making this today for Thanksgiving!
You will love it! I’m making today myself! Happy Thanksgiving!
Can I make this ahead and freeze it?
Although I have never frozen it – I don’t think it would bother it’s taste or texture at all. In fact, I may do that this year. I have time and ingredients now to make one and will need it made and oven ready very early one morning for my husband’s work — what a great idea! Thanks Allison!
Made for the second time today and I can’t wait for dinner. It was delish severed with ham and I can’t wait to try it next to the barbecued ribs tonight. I raved about it last week so much…it’s what I have to bring to the next office potluck!
Oh Val – I’m so glad you like it and it’s something you will make again and again ——– just like me! I never thought to serve it with ribs but I sure will the next time we have them. I really appreciat you dropping by and letting us know that you liked it!
May I ask about the 1 1/2 C pecans , divided? 1/2 C on the top, but where did the other 1 C come in?
I was in a terrible rush when I was making this after work to take to a ladies dinner where the main course was a grilled ham steak.. I read over the recipe a couple of times and then just
Adding the q1/2 c oif the pecans on the top.
Everyone loved. It!
Hi NJ –
I’m glad everyone loved it and I was just thinking I needed to make it for Easter this year! The 1 Cup of pecans should be folded in when you put in the pineapple. I’m sorry I wasn’t clear in the recipe!! thanks for bringing that to my attention! Kelli
well this is rather late to ask as i have t make in the am. i am getting everything ready tonight so in the am i will just stir togeher and bake. taking to church pitch=in. my question……do you let the brioche buns get stale like the stuffung mix used for ordinary dressing or use them fresh. i just finished dicing the fresh buns and wondered should ilet them sit out over night????
hope you can help me ASAP!
Oh Chris – – my site went down yesterday and I never could answer you. I hope you see by now that it doesn’t matter if you let the bread get stale or not that it will be great! Something about the brioche makes it soak it up just like it should. I hope you and your church family love it as much as we do!
Could this dish be prepared the day before Easter and then popped into the oven on Easter morning? Thank you!
yes of course! Just cover with plastic wrap or foil and put in the fridge!
Could you substitute almond extract with vanilla?
Sure! I just don’t care for almond extract but if you love it — it would be just fine!
About how many does this serve?
Depending on how big the portion, it will serve 6 to 8. Thanks for asking.