Pineapple Bread Pudding Recipe

Name: Pineapple Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. crushed pineapple; 2 qt. day old bread; 1/2 c. margarine, melted; 1/4 c. raisins; 3 eggs; 3/4 c. brown sugar (packed); 1/4 tsp. cinnamon; 1/4 tsp. nutmeg; 1/8 tsp. allspice; 1 c. milk

Servings: persons

1
Drain pineapple well; reserve 1/2 cup of juice.
2
Tear or cut bread into 1-inch cubes.
3
Place in baking pan.
4
Drizzle with melted margarine and pineapple juice.
5
Moisten evenly.
6
Sprinkle pineapple and raisins over bread and mix lightly.
7
Beat eggs with brown sugar and spices.
8
Stir in milk.
9
Pour evenly over bread mixture.
10
Bake at 350u00b0 for 40 minutes or until center is set.
11
Serve with Vanilla Custard Sauce.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. crushed pineapple, 2 qt. day old bread, 1/2 c. margarine, melted, 1/4 c. raisins, and more.

Yes, 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.

Pineapple Bread Pudding

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