Pineapple Bread Pudding

Name: Pineapple Bread Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Ingredients: 10 slices white bread; 3/4 cup butter, melted; 5 large eggs, room temperature; 1 can (20 ounces) crushed pineapple, drained; 1/4 cup dried currants or raisins; 1 cup sugar; 1-1/2 teaspoons vanilla extract; 3/4 teaspoon ground cinnamon; Whipped cream, optional

Total Time Prep: 15 min. Bake: 40 min.

Yield 10 servings

Test Kitchen Approved

This pineapple bread pudding recipe puts a summery twist on a classic simple dish! Pineapple bread pudding begins with sliced white bread and canned pineapple chunks, and with minimal effort, it's a delicious and decadent dessert perfect for any season.

Ingredients

10 slices white bread
3/4 cup butter, melted
5 large eggs, room temperature
1 can (20 ounces) crushed pineapple, drained
1/4 cup dried currants or raisins
1 cup sugar
1-1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
Whipped cream, optional

Directions

Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside.
In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.
Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.

Nutrition Facts

1 cup: 348 calories, 17g fat (9g saturated fat), 143mg cholesterol, 306mg sodium, 44g carbohydrate (30g sugars, 1g fiber), 6g protein.

Pineapple puts a different twist on this moist and flavorful bread pudding from Margie Behnke of Neenah, Wisconsin. "This festive pudding couldn't be easier to make or more delicious to dish up," shares Margie. "And it's just wonderful reheated."

Recipe Creator