Pineapple Bread Pudding Recipe

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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."

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Pineapple Bread Pudding Recipe

Prep: 15 min. Bake: 40 min.

Yield: 8-10 Servings

15 40 55

Ingredients

10 slices white bread
3/4 cup butter, melted
5 eggs
1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, 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. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 348 calories, 17 g fat (9 g saturated fat), 143 mg cholesterol, 306 mg sodium, 44 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Pineapple Bread Pudding in Country Woman September/October 2003, p41