Pineapple Bread Pudding
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:
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Ingredients for - Pineapple Bread Pudding

1. 10 slices white bread -
2. 3/4 cup butter, melted -
3. 5 large eggs, room temperature -
4. 1 can (20 ounces) crushed pineapple, drained -
5. 1/4 cup dried currants or raisins -
6. 1 cup sugar -
7. 1-1/2 teaspoons vanilla extract -
8. 3/4 teaspoon ground cinnamon -
9. Whipped cream, optional -

How to cook deliciously - Pineapple Bread Pudding

1. Stage

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. Stage

In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes.

3. Stage

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.

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