Golden Pineapple Bread Pudding

Pineapple Bread Pudding pic1

Sweet bread pudding is a popular southern dessert, made with old bread, milk, cream and eggs, adding butter, sugar, rum and dried fruit for sweet and flavor. The type of bread used in the recipe generally affect the taste and texture. Regular white bread is a traditional choice for making bread pudding. French bread, Italian bread, challah bread, brioche bread and cinnamon rolls are good options for making bread puddings. Sourdough, rye bread and whole wheat bread are not recommended.

For a over-the-top decadent bread pudding, we use the slightly sweet brioche bread or challah bread for our recipe. The rich, sweet bread will soak in the creamy mixture nicely. The sugar, real butter, rich cream and eggs are the keys for a fabulous bread pudding. Don’t use any low-fat ingredients please.

Bread pudding used to be only served at fancy restaurants. My first bite of sweet bread pudding was at a hotel restaurant in New Orleans, so, so, so sweet. I tried making bread pudding a few times before this. Let’s just say it did not go too well. Lynard was over the moon when this pineapple bread pudding turned out to be the best dessert we ever made. Decadent and fabulous, we love it. This homemade version of the restaurant style bread pudding is perfect to celebrate 4th of July and anniversaries. This is also a wonderful New Year good luck food. The gorgeous golden crust symbolizes good fortune and prosperity.

Golden Pineapple Bread Pudding

 Use fresh pineapple if possible. Canned pineapple is okay.
Use fresh pineapple if possible. Canned pineapple is okay.
 Cut challah bread into cubes.
Cut the challah bread into cubes.
 Whisk together the milk, sugar, salt, eggs, vanilla, butter and pineapples in a big bowl.
Whisk together the milk, sugar, salt, eggs, vanilla, butter and pineapples in a big bowl.
 Pour the batter over the bread in the big bowl, mix well to soak in the custard.
Pour the batter over the bread in the big bowl, mix well to soak in the custard for a few minutes.
 Pour the soaked bread into a large baking pan, distribute evenly.
Pour the soaked bread into a large baking pan, distribute evenly. Wait 10 minutes before baking.
 Bake uncovered for 55 minutes until set and crust golden brown.
Bake uncovered for 55 minutes until set and crust golden brown.

 

Print recipe:

Golden Pineapple Bread Pudding

  • Servings: 8 to 10 | Recipe by Leslie at Soups Ahoy
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Pineapple Bread Pudding pic9 print

Ingredients and Instructions

6 tablespoons butter, divided
1 (12 oz) can evaporated milk
1 1/2 cups regular milk (or lactose free)
1/2 cup regular white sugar, 1/4 teaspoon regular salt
1 tablespoon pure vanilla extract
5 large eggs, 3 tablespoons regular brown sugar
2 cups diced golden pineapple (fresh or canned) + 3 tablespoons pineapple juice
1 (1 lb) loaf challah bread, slightly trim the ends and crust, cut into cubes

Preheat the oven to 325 degrees F. Grease a nonstick baking pan. Cook time: 54 – 55 minutes

Melt 1 tablespoon butter in a saute pan over medium heat, then add brown sugar, pineapples and juice. Cook for 3 minutes, and then remove from the heat and let sit for 10 minutes before stirring into the milk-and-egg mixture. (Fresh pineapples have better taste and texture, but it is okay to use canned pineapples.)

Cut the bread into 1-inch cubes, put in a large bowl. Melt 5 tablespoons butter in the microwave, put aside.

Whisk together the milk, white sugar, salt, eggs, vanilla extract and melted butter in another big bowl. Stir in the cooled pineapple mixture, mix well to combine.

Pour the batter over the bread in the big bowl, mix well to soak in the custard for a few minutes. Pour the soaked bread into a large baking pan, distribute evenly. Let stand at room temperature for 10 minutes. Bake uncovered for 54 – 55 minutes until set and crust golden brown. Serve with whipped cream if you want.


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https://soupsahoy.wordpress.com/2016/07/04/golden-pineapple-bread-pudding/

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