Pineapple Bread Pudding
We love bread pudding and we love baked pineapple, so when I decided to try blending the two, it was outrageously good, moist and creamy and sweet without a lot of added sugar. It’s great for breakfast, and it’s also a yummy dessert.
5 C. cubed stale bread
2 C. milk, scalded
¼ C. butter or margarine
1 20-oz. can crushed pineapple, undrained
3 T. cornstarch
½ C. sugar
1 tsp. vanilla
Preheat the oven to 350º and spray/grease a 2-qt. casserole dish. Place the bread cubes in a large bowl. Heat the milk until it’s steamy, melt the butter in it, and then pour this mixture over the bread cubes. Stir. Pour in the pineapple, cornstarch, eggs, sugar, and vanilla and stir until the eggs and sugar are well-blended with the bread mixture. Pour the mixture into the prepared dish and sprinkle with cinnamon. Bake for about 45 minutes, or until the center is loosely set. Serves 6.
Kitchen Hint: You can scald the milk in the microwave—takes about a minute, depending upon the wattage of your microwave. You can also reheat leftovers in the microwave by covering them loosely with a wet paper towel to preserve the creaminess.