Pineapple introduces a different twist on moist and flavorful bread pudding! Warm pineapple bread pudding is fresh, not overly sweet, and easy to make. A handful of ingredients is all it takes. Enjoy as is or with a scoop of ice cream, or caramel syrup drizzled on top for the perfect anytime dessert.
Total Time
2hr 10min
0.0
0 Ratings
Author: Dude That Cookz
Servings:
6
Ingredients
•
5
Farmhouse Eggs® Large Brown Eggs
•
4
cups
Evaporated Milk
•
1
cup
Granulated Sugar
•
1
Tbsp
Vanilla Extract
•
2
cans
(20 oz)
Crushed Pineapple in 100% Pineapple Juice
•
1
French Bread
, cubed
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
In a large bowl, add the Farmhouse Eggs® Large Brown Eggs (5), Evaporated Milk (4 cups), Granulated Sugar (1 cup), and Vanilla Extract (1 Tbsp). Whisk together until smooth. Stir in the Crushed Pineapples (2 cans).
2.
Cut French Bread (1) into cubes. Add the bread cubes to the egg mixture. Fold ingredients together gently, being careful not to tear the bread.
3.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
4.
Preheat your oven to 350 degrees F (180 degrees C). Spray a large casserole dish (9×13 inches) with Nonstick Cooking Spray (as needed). Pour the ingredients into the dish.
5.
Bake bread pudding for 1 hour until golden brown and the center is set (no longer jiggles).
6.
Remove from the oven and allow to cool slightly before serving. Serve with a scoop of vanilla ice cream and/or caramel sauce.
Author's Notes
Generally, day-old or stale French bread is ideal for making bread pudding. However, brioche, sourdough, or challah bread would be great as well.
Your pineapple bread pudding can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Per Serving
CALORIES
628
FAT
16.3 g
PROTEIN
20.7 g
CARBS
97.4 g
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