Pineapple Bread Pudding
In 2016, Gary had this at a lunch potluck at work (Tidelands Health). He liked it so much he brought the recipe home - but not a sample. It was all gone! From that I surmised it must be good. Unfortunately the "recipe" was only a list of ingredients, so I applied the usual baking rules and it turned out perfectly. It’s simple, delicious, and it works as both a side dish and a dessert. This is a large recipe - it is plenty for 10 to 12 people. Cut it in half for a smaller gathering.
Ingredients
16 slices bread, crust removed (how much is this?)I used a 22 oz loaf of thickly sliced Brioche style bread (Nature's Own) and ripped each slice into (approximately) 12 chunks. I ripped the bread with my hands.
2 (13 ounce) cans crushed pineapple - drained (Save juice for later)
(I could not find a 13 oz. can. I bought a couple of cans to get close to 26 oz. It doesn't have to be exact)
2 cups butter, room temperature/soft
2 cups white sugar
8 eggs
Instructions
Preheat the oven to 325° F. Grease a 9"×13" baking pan or a 3 quart casserole dish with butter or non-stick cooking spray.Cream butter and sugar together in a large mixing bowl; then add eggs; add drained pineapple last.
Fold in bread cubes slowly, being careful not to crush the bread.
Pour the mixture into the prepared casserole dish.
Bake at 325° F for one hour - 45 minutes covered, last 15 minutes uncovered or until the center is set. It took an additional 10 minutes in the casserole dish.
While warm top with brown sugar or cinnamon sugar (optional).
Tip: Add a little of the pineapple juice after baking if you want the bread more moisture. Or guests can add the juice on their individual servings.
For a decadent dessert cover with warm caramel syrup or ice cream - or both!