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Pineapple Bread PuddingThis sweet bread pudding is great for pineapple lovers!
Ingredients
- 1 stick (1/2 cup) melted butter
- 1 can (1 lb 4 oz) crushed pineapple, drain and reserve juice
- 4 eggs beaten
- 5 slices bread – Pepperidge Farm or Kings Hawaiian Bread)
- ¾ Cup sugar
- 1 teaspoon vanilla
Directions:
- Cut bread in large cubes and spread out on a cookie sheet and let it sit out early in the day so it gets hardened. I like to use Kings Hawaiian Bread because it has a slightly sweet taste. I have used the large hamburger buns (5 pieces) because they have brown tops and bottoms that brown nicely.
- In a large pan melt butter.
- Add sugar and beaten eggs and stir with a whisk until blended.
- Add vanilla.
- Stir in pineapple adding ½ of the reserved juice
- Stir in bread cubes until evenly covered
- Pour into a round greased 1.5 qt soufflé or casserole dish
- Bake in 350 oven for 40-45 minutes or until golden brown
Copyright © 2008-2015 Nancy Slocum
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