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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."
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8-10 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.
  3. 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.
Originally published as Pineapple Bread Pudding in Country Woman September/October 2003, p41

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.

Reviews for Pineapple Bread Pudding

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Reviewed Jul. 28, 2010

Wonderful! Used 2/3 cup of Splenda in place of the sugar to cut carbs a bit. Might omit raisins and top with a little toasted coconut next time.

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