This old style pineapple bread pudding is wealthy, buttery, and full of candy pineapple for a straightforward Southern dessert that’s excellent for holidays or anytime.
Why You’ll Love This Pineapple Bread Pudding
This pineapple bread pudding is simple to make, and it has the most effective taste. The pineapple and the brown sugar on prime actually make an excellent mixture and are available collectively simply. We prefer to toast among the bread in order that it offers this bread pudding an excellent texture. This can be a great dessert for any gathering, particularly for the vacations. We prime it with whipped cream or ice cream, however you possibly can all the time add this delicious vanilla sauce.
What Kind of Bread Do You Use?
We like to only use white brioche bread that’s not tremendous recent. You may all the time purchase French bread, croissants, previous biscuits; any bread will work. It may be somewhat stale too!
Do You Serve This Sizzling or Chilly?
We serve this sizzling and revel in it that method, particularly since we like it with ice cream or whipped cream. I’m positive there are a lot of individuals who will eat it chilly, however personally we favor to serve it heat.
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Pineapple Bread Pudding
This old style pineapple bread pudding is wealthy, buttery, and full of candy pineapple for a straightforward Southern dessert that is excellent for holidays or anytime.
- 8 slices bread reduce in cubes, toast 4 of the slices
- 1 20 ounce can crushed pineapple in juice, undrained
- 3/4 cup white granulated sugar
- 1/2 cup unsalted butter or 8 tablespoons or 1 stick melted
- 4 eggs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon floor cinnamon
- 1 tablespoon brown sugar
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Toast 4 slices of the bread to a golden brown and reduce all 8 slices into cubes and put aside. Toasting 4 slices offers the pudding somewhat extra consistency. I used Nature’s Personal Brioche Type Thick Sliced as a result of we like it however you should utilize about any bread or Hawaiian rolls on this recipe.
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Whisk collectively the pineapple, sugar, butter, eggs, nutmeg and cinnamon in a big bowl. Add the cubed bread and stir till all substances are moist and blended collectively.
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Pour right into a sprayed 9×9 or 8×8 baking dish and sprinkle the brown sugar excessive.
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Bake in a preheated 325 diploma oven, uncovered, for 55 to 60 minutes.
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Makes about 9 servings.
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