Recipe courtesy of Tom Rucci
Pineapple Bread Pudding
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- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 572
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 48 g
- Protein
- 7 g
- Cholesterol
- 205 mg
- Sodium
- 175 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 572
- Total Fat
- 35 g
- Saturated Fat
- 21 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 48 g
- Protein
- 7 g
- Cholesterol
- 205 mg
- Sodium
- 175 mg
Ingredients
Directions
- 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.
