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Pineapple Bread Pudding

10 slices white bread
3/4 cup butter, melted
5 eggs
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

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

Printed from tasteofhome.com Aug 29, 2008

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Pineapple Bread Pudding cont.

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.