Pineapple Bread Pudding
← desserts
From the kitchen of: Dawn Corbin
Ingredients
½ c. butter
1 c. sugar
½ tsp. cinnamon
4 eggs
1 can (13¼ oz.) crushed pineapple (well drained)
2 c. ½" bread cubes (approx 3 slices of bread)
WARNING: Do not use extremely dry bread
¼ c. chopped pecans
Directions
Heat oven to 325º. Beat margarine, sugar, & cinnamon in large mixer bowl on medium speed, scrape bowl occasionally, 1 minute. Add eggs: beat on high speed, scraping bowl occasionally, until mixture is light and fluffy, about 2 minutes. fold in pineapple, bread cubes, and pecans. Pour into buttered 1½ Qt. casserole. Bake until knife inserted in center comes out clean, 70 - 80 minutes. Serve with cool whip or whipped cream. Can be served warm or cold.
Alicia's Notes
instead of 1/2 c. butter - I used 1/4 c. butter and 1/8 cup of each virgin coconut oil and virgin palm oil
instead of 1 c. white sugar - I use 1/2 c. brown sugar
instead of white sandwich bread - I use sourdough dinner rolls
instead of 1/4 c. chopped pecans - I used 1/3 c. chopped pecans
Alicia posted the Wingren version here: Wingren Style Pineapple Bread Pudding
