Recipe by jcizek
"A yummy bread pudding that can be served hot or cold."
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1 (8 ounce) can
crushed pineapple in juice, undrained
bread, cut into 1/2-inch pieces
Yum! I had leftover cranberry bread that was a mix of heels and pieces so I wanted something to do with it. However, had no milk--hubs used that up with breakfast smoothies. So, I went looking and found this. I scaled the servings down to 3 and used fresh pineapple I chopped in the food processor and just brown sugar instead of white. recipe doesn't say what size dish, so I used 4 baking crocks and baked at time and temp directed. Turned out very yummy, thanks for the recipe!
This is very good. I made this for Thanksgiving and everyone loved it! Will definitely make again. Thank you!
Review in 2nd paragraph. Bread pudding began as a practical use for putting dried up bread stuffs to use. The eggs and milk are really meant to add moisture back to the bread but the benefit is that the pudding/cake ends up in a delicious moist state. Comfort food to the MAX. If you simply keep to dry to moist ingredients in the same ratio as this recipe lays out you are free to toss in whatever flavor combos you like...or you have on hand! You could add leftover rice or any fruits you like or cooked quinoa or soaked Chia seeds. Fresh ground flax seeds would add a delightful nutty flavor. Poppy seeds and chopped oranges or lemons would be fun. Just use the basics and have fun.
This is a very good pudding. I reduced the sugar to 1/2 c (just my preference--not that there is anything wrong with the original amount) I made mine from a cinnamon/raisin bread and a soft wheat combination. I added moist chopped prunes (btw 1/2 c and 3/4). I also tipped in shot of rum to anchor the flavor...the alcohol bakes out so there is no need for the breath-alizer. OH... and I made two. I let the first one sit for about 10 minutes before I baked and the second one went in right away. The second one raised higher and was lighter so don't let it sit. Yum. Next time I feel ambitious I will make a baked custard and serve them together.
It is FANTASTIC. I cut the sugar to 2/3 a cup and used raisin challah but otherwise followed it exactly. My hubby adored it...and he doesn't like bread pudding! I baked until brown and ate it hot. Yummy
Wow, was this ever delicious! I didn't have milk, but I found this recipe using pineapple. I must say I was a little apprehensive, but WOW, it's so good! I modified it bit just by substituting 1/2 cup brown sugar for the white sugar, added some nutmeg and cinnamon. Oh, I also macerated my raisens in 1/4 cup of rum and added the whole thing too. :)
My gf and I won a crockpot competition with some variations to this recipe. Keeping a bread pudding moist while holding temp for several hours does not come naturally, but can be done... with a load of butter and good amount of fruit.
We cut up a whole large challah and baked the cubes slightly to make sure they were dried and hard. This is presumably about double the quantity of bread listed in this recipe.
To make the custard we used 7 medium eggs, a full cup of walnuts, a full cup of raisins, 3.5 sticks of butter, 1 cup of powdered sugar, and basically an entire 20 oz can of pineapple chunks (not crushed).
We went one layer of bread, followed by a well distributed layer of custard, and then did another layer on top of that the same way. Then we topped it all with fresh pineapple chunks (not canned) and dusted those with brown sugar.
It was awesome.
best yet! there was none left
Love this bread pudding!!!!! The brown sugar adds a crunch to the top making it a wonderful contrast to the moist, chewy bread pudding.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Bread Pudding with Raisins
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 154
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