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- 1 cup sugar
- 1/2 cup butter
- 2 eggs, beaten
- 1/2 cup milk
- 1 20 ounce can chunk pineapple, drained, but reserve 2 tablespoons of juice
- 4 cups bread, cubed (approximately 7 slices)
Cream together butter and sugar; add in eggs, milk, pineapple and 2 tablespoons of the reserved pineapple juice. Then fold in bread cubes.
Pour into a 9 x 9-inch baking dish and bake for 45 to 55 minutes or until set. If it gets too brown, cover lightly with aluminum foil for the last 5 to 10 minutes. Serve warm. Makes 8 servings of pineapple bread pudding.
Nutrition: One serving provides approximately: 347 calories; 5 g protein; 64 g carbohydrates; 9 g fat (2 g saturated); 58 mg cholesterol; 2 g fiber; 19 mcg folate; 1 mg iron; 288 mg sodium.
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