Pineapple-Raisin Bread Pudding Recipe

Name: Pineapple-Raisin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread Pudding; 2 gal. day-old French bread, cut into 1-inch cubes; 1 qt. canned crushed pineapple, well drained; 2 cups golden raisins; 2 cups chopped pecans; 3-1/3 cups JELL-O Vanilla Instant Pudding; 3 qt. cold milk; 2 Tbsp. gingerroot, peeled, grated; Cheese Topping; - PHILADELPHIA Original Cream Cheese, softened; - goat cheese, softened; 1 cup canned crushed pineapple, well drained; 3 Tbsp. orange marmalade; 1 Tbsp. orange zest, grated; 1 cup prepared whipped topping

Servings: persons

Bread Pudding
2 gal. day-old French bread, cut into 1-inch cubes
1 qt. canned crushed pineapple, well drained
2 cups golden raisins
2 cups chopped pecans
3-1/3 cups JELL-O Vanilla Instant Pudding
3 qt. cold milk
2 Tbsp. gingerroot, peeled, grated
Cheese Topping
- PHILADELPHIA Original Cream Cheese, softened
- goat cheese, softened
1 cup canned crushed pineapple, well drained
3 Tbsp. orange marmalade
1 Tbsp. orange zest, grated
1 cup prepared whipped topping

1
Bread Pudding: Combine bread cubes, pineapple, raisins and pecans in large bowl; set aside.
2
Place dry pudding mix in 6-qt.
3
bowl of electric mixer fitted with wire whisk attachment.
4
Add milk; beat until well blended.
5
Add ginger; mix well.
6
Pour over bread mixture; stir gently until well blended.
7
Spoon evenly into two well-greased half hotel pans (or one half hotel pan for trial recipe); cover with foil.
8
Bake in 300F-convection oven 20 min.
9
Remove foil; bake an additional 15 to 18 min.
10
or until knife inserted in centers comes out clean.
11
Cool on wire racks.
12
Cheese Topping: Meanwhile, place all ingredients except whipped topping in 6-qt.
13
bowl of electric mixer fitted with paddle attachment.
14
Beat on low speed 1 min.
15
or until well blended.
16
Fold in whipped topping; cover.
17
Refrigerate until ready to use.
18
Spoon Cheese Topping into pastry bag fitted with fluted tip.
19
Pipe about 2 Tbsp.
20
of the Cheese Topping over each serving of Bread Pudding just before serving.

694

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 15 ingredients. The key ingredients include: Bread Pudding, 2 gal. day-old French bread, cut into 1-inch cubes, 1 qt. canned crushed pineapple, well drained, 2 cups golden raisins, and more.

Yes, Pineapple-Raisin 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-Raisin Bread Pudding

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