Baked Pineapple Bread Pudding – a delicious recipe with Butter, u00bc, Eggs, Pineapple, White Bread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Cream butter and sugar together. Add room temperature eggs to the mixture and beat. Add pineapple, mix thoroughly. Add 5-7 slices of cubed bread. I use a potato-type bread; it adds a little more sweetness. You might want to cut down on the sugar if you don't like it so sweet.
2
Mix all ingredients thoroughly and place in a 1 1/2 quart greased casserole dish (I use Pam to grease the dish, it works perfectly). Bake uncovered for 45 minutes. It will be golden brown and slightly crispy on top. This is an old Pennsylvania Dutch traditional Easter side dish, but it's more like bread pudding. Adds a nice touch of sweetness to your Easter meal. Enjoy!
444
kcal
Calories
33
g
Fat
27
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 stick Butter, 1/4 cups Sugar, 4 whole Eggs, 1 can (8 Oz. Can) Crushed Pineapple, Drained, and more.
Yes, Baked Pineapple Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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