Pineapple Bread Pudding
Ingredients:
6 cups cubed bread (day-old bread works best)
1 can (20 oz) crushed pineapple, drained
1 cup sugar
1/2 cup unsalted butter, softened
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
Powdered sugar (optional, for dusting)
Directions:
Prepare the Bread:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Place the cubed bread evenly into the prepared baking dish.
Mix the Custard:
In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the milk, vanilla extract, cinnamon, nutmeg, and salt.
Fold in the drained crushed pineapple.
Combine and Soak:
Pour the custard mixture over the bread cubes, pressing down gently to ensure all the bread is soaked in the custard.
Let the mixture sit for about 10 minutes to allow the bread to absorb the custard.
Bake:
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the pineapple bread pudding to cool slightly before serving.
Dust with powdered sugar if desired.
Serving Suggestions:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. It can also be enjoyed cold or at room temperature.
Prep Time: 15 minutes | Cook Time: 45-50 minutes | Total Time: 1 hour 5 minutes
Kcal: Approximately 300 kcal per serving | Servings: 8 servings
