A rich pineapple bread pudding that can be used as a side or a dessert. This is a picnic and potluck favorite at All Saints. Since people ask me for the recipe, here it is.
- One can of pineapple tidbits, drained
- 7-8 slices of bread, cut into pieces
- 3 large eggs
- 1/2 cup milk
- 1 cup sugar
- 1 stick (1/2 cup/8 tbsp) butter, melted
Pan: 8″ square or 9″ round pan. If you have a slightly bigger pan, add another slice of bread. Double the ingredients for a 13×9 pan. Foil pans are fine.
Preheat oven to 400 degrees. Spray the pan with a cooking spray.
Cut up the bread into small pieces (I do 3 cuts across and 3 cuts down with scissors). Mix the drained pineapple with it and put in the pan.
Mix the eggs, milk, sugar, and melted butter thoroughly. Pour over the bread and pineapple.
Put in the oven. Bake for 45 minutes (if your oven is fast, check it at 40 minutes). It should be golden brown like the picture above. Remove from oven promptly.
If you’re not eating right away, put foil over the top to keep moisture in.