Recipe courtesy of Tom Rucci
Pineapple Bread Pudding
- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 6 servings
- Level: Easy
- Total: 1 hr 10 min
- Active: 10 min
- Yield: 6 servings
Ingredients
1 stick (16 tablespoons) unsalted butter, softened, plus more for the dish
1 cup granulated sugar
4 large eggs
Two 8-ounce cans crushed pineapple, drained well
5 slices white bread, cubed
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.
