Pineapple Bread Pudding
September 30th, 2007 by CarinPineapple Bread Pudding
Ingredients :
10 slices bread (you can use white or whole grain)
3/4 cup butter or margarine, melted
5 eggs
1 (20 ounce) can crushed pineapple, drained
1/4 cup dried currants or raisins
1 cup sugar
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
Whipped cream (optional)
Directions :
Place bread on a baking sheet. Bake at 375 degrees F for 4 minutes; turn over and bake another 4 minutes or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside. In a bowl, beat eggs until thick. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees F for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.