Ingredients for Pineapple Bread Pudding
- Whole Wheat Bread
- Unsweetened Pineapple
- Light Brown Sugar
- 3 large eggs
- Fresh Lemon Juice
- Fresh Nutmeg
- Unsalted Butter
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How to Make Pineapple Bread Pudding
- Preheat oven to 325°F (160°C). Grease a 2-quart soufflé dish.
- Cube 4 cups of stale bread into 1-inch pieces. In the soufflé dish, layer half of the cubed bread. Top with 2 cups of drained, diced pineapple.
- In a large bowl, whisk together: 1/2 cup packed light brown sugar, 3 large eggs, 2 tablespoons lemon juice, 1/4 teaspoon ground nutmeg, and 1/4 cup (1/2 stick) melted unsalted butter. Pour this mixture evenly over the bread and pineapple in the soufflé dish.
- Top with the remaining cubed bread.
- Bake for 40-50 minutes, or until the pudding is puffed, golden brown, and a knife inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
139g
Fat
32g
Carbs
15g