|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for baked pineapple bread pudding is very easy to prepare, and the chopped pecans give the dessert crunch and texture. Feel free to use chopped walnuts if you prefer.
For a more dynamic texture, add canned pineapple tidbits to the crushed pineapple.
Serve the bread pudding with syrup or cream, or make a brown sugar sauce (below) or vanilla sauce.
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 large eggs
- 1 (14-ounce) can crushed pineapple, drained
- 2 cups French bread cubes (cut into 1/2-inch pieces)
- 1/4 cup chopped pecans
Heat the oven to 350 F.
Butter a 1 1/2-quart casserole or baking dish.
In a large bowl with mixer on medium speed, beat butter, sugar, and cinnamon for about 1 minute, scraping the bowl frequently. Add eggs; beat on high speed for 2 minutes, or until light and fluffy. Fold in remaining ingredients; pour into the prepared casserole dish.
Bake in the preheated oven for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
- Quick Brown Sugar Sauce: In a saucepan over medium heat, bring 1 cup of packed light brown sugar, 1 stick (4 ounces) of butter, and 1/4 cup of heavy cream to a boil. Reduce the heat to medium-low and cook for 5 minutes, stirring occasionally. Remove from the heat and stir in 1 teaspoon of vanilla extract. Let the sauce cool slightly; it will thicken as it cools.
- Replace the crushed pineapple with fresh pineapple chunks or canned pineapple that's been drained and chopped.