This recipe started out as a plain bread pudding. My husband, Tom, suggested adding some pecans, then I decided to add the pie filling. These ingredients make the pudding crunchy, moist and even more delicious.
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."
Back in 13th-century England, bread pudding was called poor man's pudding. Leftover bread was simply soaked in water, then seasoned with sugar and spices. Todays version features eggs, milk and butter.—Evette Rios, Westfield, Massachusetts