Pineapple bread pudding

0 vote

Bread pudding is a dessert my generation isn’t very familiar with, but that was really popular in my mom’s day (or so my sources say). If it hadn’t been for the requests from Three Times a Day fans, I probably wouldn’t have thought to make my own version. So, thank you! 😉

It not only looks pretty, tastes delicious, and is inexpensive, but also is a good way to use up stale bread.

Particularities

ServesServes 8
Prep time20 min
Cook time60 min
Timeout20 min

FreezingFreezes well

Ingredients

4 eggs
1/2 cup brown sugar
1/4 cup maple syrup
1/4 teaspoon ground cinnamon
Pinch of salt
1 cup milk
1 cup 35% cream
5 cups country-style bread, cut into 3/4-inch cubes
2 cups pineapple, cut into 1/3-inch cubes
Butter, to grease the pan
Icing sugar, to garnish

Steps

Preheat the oven to 375˚F. Grease a 9-inch springform pan. Set aside.
In a large bowl, whip the eggs, sugar, brown sugar, and maple syrup. Add the cream, milk, and cinnamon and mix well.
Mix in the bread cubes and refrigerate for 20 minutes.
Add the pineapple cubes, mix well, and pour into the pan.
Bake for 50–60 minutes or until the pudding is golden brown and cooked through.
Let cool and sprinkle with icing sugar.