No Bake Layered Pineapple Bread Pudding With Praline
Servings: 8 -10
his No Bake Eggless Pineapple Bread Pudding is a showstopping layered dessert made with pineapple-soaked bread, whipped cream and a crunchy homemade praline. No oven, no eggs, no complicated steps — it can be made ahead and scales easily for small or large gatherings. Perfect for Christmas, Easter, potlucks and parties
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Ingredients
- 14 - 16 slices Bread I used regular white bread
- 500 ml Whipping cream
- 500 ml Thick cream
- 3-4 tbsp Icing sugar
- 2 cups Chopped pineapple I used tinned pineapple, a tin of 570 gms
For sugar syrup
- 3/4 cup Sugar
- 1 1/4 cup Water
For Praline
- 3/4 cup Chopped nuts I used blanched almonds
- 1/3 - 1/2 cup Sugar
Instructions
- To make praline, heat sugar in a non stick pan with 1-2 tbsp water, when it caramelises, add chopped nuts. Make sure the nuts are coated well with the caramel. Pour the praline onto a baking/parchment paper. Let it cool. Crush them using a rolling pin.
- Drain the syrup of the tinned pineapple completely and keep the syrup aside. To make sugar syrup, mix together water & sugar in a saucepan. Heat it till the sugar dissolves & let it boil. Remove from fire. Let it cool completely. Add the reserved the syrup of the tinned pineapple to this and stir well.
- Beat together the whipping cream and thick cream, adding icing sugar gradually, using an electric beater, till it is doubled and creamy. Spread a thin layer of cream on the base of your pudding dish.
- Remove the crusts from the bread and cut each slice into four squares. Dip the bread in sugar and pineapple syrup and squeeze nicely. Make a layer of bread on top of cream, without any gap.
- Cover with another layer of cream. Sprinkle chopped pineapple and praline on top of that. Spread another layer of cream and continue layering. The top most layer should be of pineapple and praline.
- Layers go like this - starting with cream+ bread+ cream+ pineapple & praline+ cream+ bread+ cream+ pineapple & praline.
- Refrigerate the pudding till you serve. It has to be refrigerated for minimum 3 hours, before serving.
Notes
The original recipe doesnt have praline, I added it for extra crunch.
You can set the pudding in a big pudding dish or in individual pudding bowls.
If you are using individual jars like the first pic, you can use a piping bag to fill the cream. It will be less messier.
You can use any nuts of your choice to make praline, like cashew, almonds or hazelnuts..
This can be stored in an airtight container for 2-3 days in the refrigerator.
I used Al Marai brand whipping cream and Puck brand thick cream. Update as on June 2026: I added a biscuit coconut crunch topping to the pudding. You need 4-5 Nice biscuits crushed (or any biscuit of your choice), 1/3 cup of grated coconut and 1-2 tbsp of sugar. Melt 2 tbsp salted butter in a pan and add crushed biscuits and coconut. Cook till it's nicely roasted and becomes crunchy in texture. Let it cool down completely. Add the sugar and mix well. Add it at the time of serving the pudding.
You can set the pudding in a big pudding dish or in individual pudding bowls.
If you are using individual jars like the first pic, you can use a piping bag to fill the cream. It will be less messier.
You can use any nuts of your choice to make praline, like cashew, almonds or hazelnuts..
This can be stored in an airtight container for 2-3 days in the refrigerator.
I used Al Marai brand whipping cream and Puck brand thick cream. Update as on June 2026: I added a biscuit coconut crunch topping to the pudding. You need 4-5 Nice biscuits crushed (or any biscuit of your choice), 1/3 cup of grated coconut and 1-2 tbsp of sugar. Melt 2 tbsp salted butter in a pan and add crushed biscuits and coconut. Cook till it's nicely roasted and becomes crunchy in texture. Let it cool down completely. Add the sugar and mix well. Add it at the time of serving the pudding.
