Pineapple Bread Pudding: A Sweet and Tropical Comfort
This Pineapple Bread Pudding is a delightful twist on a classic dessert, infusing the creamy, custard-soaked bread with the sweet and tangy flavor of crushed pineapple. The brown sugar topping adds a touch of caramelization, creating a warm and comforting treat with a tropical flair.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter (melted) | ½ cup (1 stick) |
| White sugar | 1 cup |
| Eggs | 6 |
| Vanilla extract | ½ tablespoon |
| Thick slices of white bread (cubed) | 6 |
| Crushed pineapple (drained) | 1 (20 oz) can |
| Packed brown sugar | ½ cup |
Instructions:
- Prepare baking dish and preheat oven: Grease an 8×8 inch baking dish thoroughly. Preheat your oven to 350°F (175°C).
- Cream butter and sugar: In a large bowl, mix together the melted butter and white sugar until they are fully combined and the mixture appears light and airy.
- Beat in eggs: Beat the eggs into the sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next.
- Add bread and pineapple: Add the cubed white bread and drained crushed pineapple to the bowl. Stir gently but thoroughly until the bread is saturated with the egg and sugar mixture and the pineapple is evenly distributed.
- Transfer to baking dish: Transfer the bread and pineapple mixture to the prepared 8×8 inch baking dish, spreading it out evenly.
- Sprinkle with brown sugar: Sprinkle the packed brown sugar evenly over the top of the bread pudding mixture.
- Bake: Bake in the preheated oven for 50-55 minutes, or until the top of the bread pudding begins to turn golden brown and a knife inserted into the center comes out mostly clean (a little moisture is okay).
- Cool and serve: Remove the Pineapple Bread Pudding from the oven and let it cool slightly before serving. It’s delicious served warm on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy this tropical twist on a classic!
