PINEAPPLE BREAD PUDDING
This is our family recipe (Grandma Mel's) side dish for Easter dinner, served alongside ham and green beans. It is very sweet and great for a holiday meal accompaniment.
Provided by Amy W
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h50m
Yield 8
Number Of Ingredients 5
Steps:
- Grease a 2-quart casserole dish.
- Spread bread cubes in the bottom of the prepared casserole dish. Pour butter over bread cubes and top with pineapple.
- Beat eggs and sugar together in a bowl until foamy; pour over bread mixture. Cover dish with aluminum foil and refrigerate, about 3 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until browned, 5 to 20 minutes.
Nutrition Facts : Calories 307 calories, Carbohydrate 40.3 g, Cholesterol 123.5 mg, Fat 14.8 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 8.2 g, Sodium 266.7 mg, Sugar 28.8 g
PINEAPPLE BREAD PUDDING, GRANDMA'S
Grandma made bread pudding 2 ways, plain cinnamon or pineapple. I liked this pineapple version best. Picture is free clip art.
Provided by Kathie Carr
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. In a large bowl, beat eggs well. Stir in honey and pineapple. Then stir in melted butter. Add bread and mix until well coated. Butter a 2 quart baking dish. Pour mixture into baking dish and spread evenly. Bake uncovered for one hour, until top is lightly browned. Serve warm or cold with whipped cream.
GRANDMA'S OLD FASHIONED BREAD PUDDING WITH VANILLA SAUCE RECIPE - (3.9/5)
Provided by francesn
Number Of Ingredients 15
Steps:
- PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted, about 4 to 7 minutes. Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 to 8 minutes. Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator.
BAKED PINEAPPLE BREAD PUDDING
I found this quite awhile ago on another recipe site, It is absolutely wonderful, can use it as a desert or side dish I bring it to pot luck family dinners and have never had leftovers.
Provided by Gail Herbest
Categories Fruit Sides
Time 55m
Number Of Ingredients 7
Steps:
- 1. In mixing bowl cream butter and sugar.
- 2. Add eggs,milk, pineapple with juice, bread crumbs and vanilla, mix well
- 3. Pour into 2 qt casserole dish (i spray mine with cooking spray) bake at 350 degrees for 45 minutes
PINEAPPLE BREAD PUDDING
This comforting dessert is prepped in just 10 minutes before it bakes in the oven.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Lightly butter a 2-quart baking pan. Place eggs, pineapple, flour, sugar, and salt in pan and whisk to combine.
- Scatter bread over pineapple in pan and whisk to combine.
- Cook until golden brown, 40 minutes. Let cool slightly. Serve warm at room temperature. (To store, cover and refrigerate, up to 2 days.)
PINEAPPLE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
- In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
- Bake in the oven until golden brown and set, 50 to 60 minutes.
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.
WARMDADDY'S PINEAPPLE UPSIDE DOWN BREAD PUDDING
Steps:
- Preheat the oven to 325 degrees F. Grease a nonstick baking pan.
- Whisk together the heavy cream, cane sugar, vanilla and eggs. Melt the butter in a saute pan over medium heat, and then add the sugar and pineapple. Cook for 3 minutes, and then remove from the heat and let sit for 10 minutes before stirring into the cream mixture.
- Pour the batter over the challah in the baking dish and let stand at room temperature for 10 minutes. Bake uncovered for 40 minutes.
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