Pineapple Bread Pudding
Pineapple Bread Pudding, sometimes called Pineapple Jubilee, is a delicious recipe to make as a side for the holidays, or a breakfast or dessert for any time of year. Top with ice cream for an extra special treat.
Servings: 8
Equipment
- Kitchen Scale (optional)
- 9x13 Baking Pan
Ingredients
- 4 tbsp unsalted butter 57g, melted (½ stick)
- 1½ cups granulated sugar 300g
- 3 large eggs 150g, beaten
- 1 cup milk 227g
- 20 oz. pineapple tidbits 567g, drain half the juice (1 can)
- 4 cups stale bread cubes 176g, French bread is great, but any type works
Instructions
- Preheat oven to 325°F. Spray a large casserole dish (9x13 inches or 2.5 quarts) with nonstick spray and set aside.
- In a large mixing bowl, stir the melted butter and sugar together. Stir in the beaten eggs and milk.4 tbsp unsalted butter, 1½ cups granulated sugar, 3 large eggs, 1 cup milk
- Add in the pineapple and remaining juice and stir to combine.20 oz. pineapple tidbits
- Fold in the bread cubes slowly, being careful not to crush the bread.4 cups stale bread cubes
- Pour the mixture into the prepared casserole dish.
- Bake for 1 hour, or until the center is set.
- Top with brown sugar or cinnamon sugar (optional).
- Serve as a side dish or dessert.
Video
Nutrition
Serving: 1slice | Calories: 359kcal | Carbohydrates: 63g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 173mg | Potassium: 201mg | Fiber: 2g | Sugar: 51g | Vitamin A: 362IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 2mg