Pineapple Bread Pudding
Author: Vidya
Recipe type: Dessert
Cuisine: American
Serves: 6 - 8 servings
- ½ - ¾ Stick Butter (6 tbsp), softened and divided*
- ¾ - 1 Cup Sugar*
- 4 Eggs
- 7 Slices Sturdy Bread ( a few day old White bread works great too)
- 20 oz can Pineapple chunks drained
- * Original recipe calls for the higher amount. We prefer to go lighter with the butter and sugar so we use the smaller quantity.
- Preheat oven to 350 degrees F.
- In a large mixing bowl cream together butter and sugar.
- Slightly beat eggs and stir into the creamed mixture.
- Tear or cut bread into cubes.
- Fold the bread cubes and drained pineapple chunks into the creamy mixture.
- Pour into a buttered 2 qt casserole.
- Add a few dollops of butter on top. This step is purely optional. I love how the butter bubbles up on top when you pull it out of the oven.
- Bake at 350 degrees F for 1 hour.
- Allow to stand for 10 minutes before serving.
- Serve with a dollop of whipped cream on top of each serving.
Recipe by Whats Ur Home Story at https://www.whatsurhomestory.com/pineapple-bread-pudding/
3.2.2885