Pineapple Bread Pudding Recipe

This pineapple bread pudding recipe is easy to put together. I brought it to a hot dog potluck party in which I prepared it the evening before, and then left the house to travel to Selah, Washington to judge the Saturday categories at the Tree Top Skewered Apple BBQ competition. Then, this bread pudding dish came out at 7:30pm. So I needed a dish that was going to keep! Also, I specifically picked this because I figured with all the meat going on, it would be nice to have something sweet. This dish also can be served warm, room temperature, or cold.

I paired it with an Abacela Grenache whose peachy strawberry flavor was a compliment to my piece of pineapple bread pudding. This can probably serve 12, and I cut mine small once it cooled so once it opened everyone just could help themselves to a sample, which was 24 small “2-3 bite” sized squares.

Ingredients

• 2 cups of white bread cut up, crusts removed. I cut them into about 1 inch sized cubes
• 2 large cans of crushed pineapple (40 ounces all together)
• 1 cup sugar
• 1 cup of melted butter or margarine
• 8 eggs
• 1 teaspooon + to taste of cinnamon

Directions

1. Preheat the oven to 350 degrees F. Grease a 13×9 casserole dish.
2. In a large bowl, beat the 8 eggs, 1 cup sugar and mix together. Also combine in the melted butter/margarine and pineapple and the 1 teaspoon of cinnamon to the contents in the bowl. If you’d like to add some more texture to your bread pudding, you might consider adding in nuts here. Other options to consider- some shredded coconut, or adding some heat via diced jalapenos! I didn’t do any of these as I know my friend isn’t a coconut fan, and I didn’t want to worry about nut allergies at the potluck, and I figured after bbq fellow eaters of this dish might want a break from strong flavors like spiciness.
   
3. Fold in the cut bread pieces, and then pour the pineapple bread pudding into the greased baking dish. Sprinkle the top with cinnamon. If I had been clever, I could have had a few slices of pineapple to top, although that would have made it harder to slice it into the small pieces that I did for my purposes.
   
4. Bake for one hour, uncovered. A toothpick inserted should come out clean. This pineapple bread pudding can be served warm, room temperature, or cold. If you are going to serve it warm, let it cool at least for 15 minutes first- you know the difference between burning hot and warm!