An extraordinary dessert is just a few slices of stale bread away!
I must warn you upfront. Once you make this dish you will never be able to forget it! This Pineapple Bread Pudding is ridiculously easy to make and even easier to indulge in. Serve it alongside a baked ham or top it with a scoop of ice cream for dessert. It’s become an absolute staple at our holiday dinners. I don’t think I’d be let in the door without it! However you serve it, it’s bound to have people singing your praises and asking for the recipe. Whether you tell them just how easy it is… that’s up to you!
15m prep time
50m cook time
½ cup butter (1 stick), melted
1 cup white sugar
½ tablespoon vanilla extract
6 thick slices of white bread, cubed
1 20oz can crushed pineapple, drained
½ cup packed brown sugar
Grease an 8×8 baking dish and preheat the oven to 350°F.
In a large bowl, mix together the butter and white sugar until fully combined and airy.
Beat eggs into the sugar mixture one at a time.
Add the cubed bread and pineapple to the bowl and stir until saturated.
Transfer the mixture to the prepared baking dish and sprinkle brown sugar over the top.
Bake until the top begins to brown, about 50-55 minutes.