Cinnamon Bread Pudding With Pineapple And Caramel Recipes
MOM'S PINEAPPLE BREAD PUDDING
This was handed down from my mother. Our family would have this wonderful side dish every Christmas and Easter. It is so easy to make.
Provided by Denise Delong Beecher
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
- Bake until puffed and golden brown, about 1 hour.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 35.3 g, Cholesterol 89.9 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 175.7 mg, Sugar 28.8 g
PINEAPPLE BREAD PUDDING
Pineapple puts a different twist on this moist and flavorful bread pudding from Margie Behnke of Neenah, Wisconsin. "This festive pudding couldn't be easier to make or more delicious to dish up," shares Margie. "And it's just wonderful reheated."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside., In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes., Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 348 calories, Fat 17g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 306mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.
CINNAMON BREAD PUDDING WITH PINEAPPLE AND CARAMEL
Broil both sides of the bread for flavor. Let cool on a rack (not on a baking sheet) so they stay crisp for better custard saturation.source unknown
Provided by Lynnda Cloutier
Categories Sweet Breads
Number Of Ingredients 16
Steps:
- 1. Preheat broiler to high with rack 6 to 8 inches from element. For pudding, spread butter on both sides of each bread slice
- 2. Mix 1/2 cup sugar and cinnamon;sprinkle on both sides of bread and arrange on baking sheet. Broil bread til browned, about 2 to 3 minutes on each side, watching carefully. transfer toast to a rack to cool
- 3. Boil brown sugar and 6 Tbsp. cream for the caramel in a skillet over medium high heat.Add pineapple, spoon caramel over fruit and simmer 2 to 3 minutes. Arrange pineapple in ungreased 7 x 11 inch baking dish and drizzle with half the caramel.
- 4. Whisk together milk, 3/4 cup cream, eggs, 1/3 cup sugar, vanilla and salt in a pitcher for the custard. Tear each toast slice in half and arrange in single layer over pineapple, fitting as tightly as possible. Drizzle remaining caramel and half the custard over toast. Repeat layering with remaining toast and remaining custard, then lightly press bread down to saturate. Cover pudding with plastic wrap and chill overnight.
- 5. Preheat oven to 325. Bake pudding til puffed and a knife inserted in center comes out clean, about 1 hour. Let pudding cool 5 minutes, then loosen edges with knife and invert onto a platter.
- 6. For the topping, whip together 1 cup cream and maple syrup. Dollop each serving with whipped cream and garnish with pecans.
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