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Baked Pineapple Bread Pudding

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Submitted by: msgadget1

 

The ultimate comfort food--a rich bread pudding with bits of pineapple for flavor.
 

Ingredients

  • 2 sticks butter at room temperature
  • 2 cups sugar
  • 3 eggs
  • 1 large can crushed pineapple in juice, undrained
  • 4 cups 1/4 inch dried white bread cubes
  • 2 cups breadcrumbs from crusts or panko
  • 1/4 cup melted butter
  • 1/4 cup sugar

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Method

Blend first three ingredients with a mixer on high speed. Add pineapple and mix with a spoon, then fold in bread cubes. Pour into a greased 8 X 8 baking dish. Mix breadcrumbs, sugar and melted butter then sprinkle on top of pineapple mixture and bake at 375 degrees for 1 hour. To make bread cubes, cut crust off bread, and reserve. Cut into 1/4 inch cubes and bake on a cookie sheet at 250 degrees, stirring often until dry, then cool. Can be made several days ahead, but do not cover tightly. Place crusts in a food processor and pulse until they are small crumbs. Spread out on an ungreased cookie sheet and bake just like bread cubes until toasty and dry. Check often so breadcrumbs do not burn.

 

Notes: Unseasoned dressing bread cubes can be used, although they might be larger than homemade cubes. If using these, decrease amount of bread by 1/2 cup. If doubling recipe, increase butter and sugar by only half. It is easier to dry bread and breadcrumbs on a cookie sheet with sides, to prevent them from sliding off the sheet.

 

Number of Servings: 8

 

Submitted by: msgadget1 ()

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