Pineapple Bread Pudding with Raisins

Pineapple Bread Pudding with Raisins

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
jcizek
Recipe by  jcizek

“A yummy bread pudding that can be served hot or cold.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar.
  3. Bake in preheated oven until bread is fluffy, about 40 minutes.

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Reviews (5)

Rate This Recipe
pomplemousse
9

pomplemousse

Yum! I had leftover cranberry bread that was a mix of heels and pieces so I wanted something to do with it. However, had no milk--hubs used that up with breakfast smoothies. So, I went looking and found this. I scaled the servings down to 3 and used fresh pineapple I chopped in the food processor and just brown sugar instead of white. recipe doesn't say what size dish, so I used 4 baking crocks and baked at time and temp directed. Turned out very yummy, thanks for the recipe!

KIMJESS2588
7

KIMJESS2588

This is very good. I made this for Thanksgiving and everyone loved it! Will definitely make again. Thank you!

Kerry
3

Kerry

Review in 2nd paragraph. Bread pudding began as a practical use for putting dried up bread stuffs to use. The eggs and milk are really meant to add moisture back to the bread but the benefit is that the pudding/cake ends up in a delicious moist state. Comfort food to the MAX. If you simply keep to dry to moist ingredients in the same ratio as this recipe lays out you are free to toss in whatever flavor combos you like...or you have on hand! You could add leftover rice or any fruits you like or cooked quinoa or soaked Chia seeds. Fresh ground flax seeds would add a delightful nutty flavor. Poppy seeds and chopped oranges or lemons would be fun. Just use the basics and have fun. This is a very good pudding. I reduced the sugar to 1/2 c (just my preference--not that there is anything wrong with the original amount) I made mine from a cinnamon/raisin bread and a soft wheat combination. I added moist chopped prunes (btw 1/2 c and 3/4). I also tipped in shot of rum to anchor the flavor...the alcohol bakes out so there is no need for the breath-alizer. OH... and I made two. I let the first one sit for about 10 minutes before I baked and the second one went in right away. The second one raised higher and was lighter so don't let it sit. Yum. Next time I feel ambitious I will make a baked custard and serve them together.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 17.1 g
  • 26%
  • Carbs
  • 58.9 g
  • 19%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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