Original recipe yields 4 servings
Based on a 2,000 calorie diet
We make this all the time but I add coconut and pecans, its heavenly. There are never any leftovers, EVER!
A lovely recipe. I had a panic about what to do with my impulse buy of a fresh pineapple--and this pineapple/bread pudding was perfect! I turned the temp down to 350 and cooked it for twenty m...
The pineapple flavor was great, but way too much butter for me. If I make it again, I'll use much less butter.
I love baked pineapple and this recipe was perfect. I have made it for years and found this recipe to be a little easier than my old one. I passed it on to my family.
Oh my, this was soooooooo delicious! I scooped out some chunks I crusty French loaf and it was soooo good! Will definitely make again.
Delicious! I used brown sugar and pineapple tibits instead of crushed pineapple, otherwise no changes! PERFECT! Will definitely make many more times. Thanks for a wonderful recipe! EASY ALS...
doubled the recipe and baked for an hour...this was absoluely incredible!...no one in my house likes bread pudding but me but this one had them asking for seconds!...will make this time and time...
This was a huge hit at our Thanksgiving table this year. This will be a staple each holiday meal. How could it not be good with all that butter!