Serving Suggestion

Hawaiian SPAM® Bread Pudding

Why does everyone vacation in Hawaii? Because it’s impossible to resist the hot and gorgeous Hawaiian SPAM® Bread Pudding! Traditionally, this mix of SPAM® Less Sodium, sweet dinner rolls and pineapple would be baked in the mouth of a volcano, but your oven should do the trick.
Submitted by SPAM® fan Kandace Kanzler


  • 1 (340g) can SPAM® Less Sodium, cubed
  • 5 tbsp melted butter, divided
  • 1 1/3 cups packed light brown sugar, divided
  • 2 (125g) packages sweet dinner rolls, torn
  • 1 ripe fresh pineapple, peeled, cored and cut into chunks
  • 5 eggs, beaten
  • 3 cups whipping cream
  • 1 1/4 cups sugar, divided
  • 1 tsp vanilla extract
  • 1/2 cup butter, softened
  • 1 cup lightly toasted sliced almonds


  1. Heat oven to 350°F/176°C.
  2. Grease 9 x 13-inch baking dish.
  3. In large skillet, sautée SPAM® Less Sodium in 2 tbsp of butter and 1/3 cup of brown sugar until lightly browned.
  4. Arrange bread cubes, SPAM® Less Sodium, and pineapple in dish. Drizzle with remaining 3 tbsp melted butter.
  5. In medium bowl, whisk eggs, cream, 1 cup granulated sugar, and vanilla until combined.
  6. Pour over bread mixture; lightly press down with fork until the bread is covered with the egg mixture.
  7. Bake 45 minutes or until center is set.
  8. Meanwhile, in medium bowl, combine softened butter, remaining 1 cup brown sugar, remaining 1/4 cup of sugar, and almonds until mixture comes together.
  9. Spread or press mixture onto a parchment-lined baking pan.
  10. Bake 15 minutes or until bubbling and browned; let cool completely. Break mixture into pieces. Sprinkle over top of pudding.

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