Pineapple Bread Pudding

Recipe for a baked pineapple bread pudding using crushed pineapple and pecans or walnuts.

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

1/2 cup butter or margarine, softened
1 cup sugar
1/2 teaspoon ground cinnamon
4 eggs
1 can crushed pineapple, drained (14 ounces)
2 cups French bread cubes (about 1/2-inch pieces)
1/4 cup chopped pecans or walnuts

Preparation:

In a large bowl with mixer on medium speed, beat butter, sugar and cinnamon for about 1 minute, scraping the bowl frequently. Add eggs; beat on high speed for 2 minutes, or until light and fluffy. Fold in remaining ingredients; pour into a greased 1 1/2-quart casserole. Bake in a preheated 350° oven for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Serves 4.

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Pineapple Recipes Index

Slow Cooker Recipes | Casseroles | Main Recipe Index
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User Reviews

5 out of 5

Fantastic!!, Member firefly1970

I made this bread pudding for Easter today and it was everyone's favorite dish! I did a light drain on the crushed pineapple. It was fantastic!

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Diana Rattray
Southern Food Guide

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