Pineapple Bread Pudding

Pineapple Bread Pudding

Amy W

"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."
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Ingredients

3 h 50 m servings 307 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Grease a 2-quart casserole dish.
  2. Spread bread cubes in the bottom of the prepared casserole dish. Pour butter over bread cubes and top with pineapple.
  3. Beat eggs and sugar together in a bowl until foamy; pour over bread mixture. Cover dish with aluminum foil and refrigerate, about 3 hours.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until browned, 5 to 20 minutes.

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