Moms Pineapple Bread Pudding Recipes

MY MOM'S BEST BREAD PUDDING

My Mom's Best Bread Pudding image

The best old fashioned bread pudding ever, Please don't use substitutions, it may not turn out well! Enjoy!

Provided by DEVETAKI

Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 quart whole milk
½ cup white sugar
½ cup butter, chilled
¼ teaspoon salt
1 teaspoon ground nutmeg
12 slices bread
4 eggs, well beaten
1 cup water
½ cup white sugar
3 tablespoons cornstarch
¼ cup butter
1 tablespoon ground nutmeg

Steps:

In a large saucepan over medium-low heat, heat milk until bubbles just begin to form at edges. Remove from heat and stir in 1/2 cup sugar, 1/2 cup butter and salt. Stir until sugar dissolves. Let stand until butter melts entirely.
Preheat oven to 350 degrees F (175 degrees C). Butter a 4 quart casserole and dust generously with nutmeg.
Tear bread apart, 2 slices at a time, into 2 inch pieces and stir into milk mixture. Gently stir beaten eggs into milk mixture. Pour into prepared pan and sprinkle the surface with nutmeg.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 45 minutes, until center is almost set. Serve warm with hard sauce.
Hard sauce: In a small saucepan over medium heat, combine water, 1/2 cup sugar, cornstarch, 1/4 cup butter and 1 tablespoon nutmeg. Bring to a rolling boil, remove from heat and set aside until serving.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 70.9 g, Cholesterol 201.3 mg, Fat 34 g, Fiber 1.7 g, Protein 13.6 g, SaturatedFat 19.5 g, Sodium 713.2 mg, Sugar 43.7 g

PINEAPPLE BREAD PUDDING

Pineapple Bread Pudding image

Pineapple puts a different twist on this moist and flavorful bread pudding from Margie Behnke of Neenah, Wisconsin. "This festive pudding couldn't be easier to make or more delicious to dish up," shares Margie. "And it's just wonderful reheated."

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

10 slices white bread
3/4 cup butter, melted
5 large eggs, room temperature
1 can (20 ounces) crushed pineapple, drained
1/4 cup dried currants or raisins
1 cup sugar
1-1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
Whipped cream, optional

Steps:

Place bread on a baking sheet. Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-in. cubes. Toss with melted butter; set aside., In a bowl, beat eggs until thick and lemon-colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in bread cubes., Pour into a greased 2-1/2-qt. baking dish. Sprinkle with cinnamon. Cover and bake at 350° for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.

Nutrition Facts : Calories 348 calories, Fat 17g fat (9g saturated fat), Cholesterol 143mg cholesterol, Sodium 306mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

PINEAPPLE BREAD PUDDING

Pineapple Bread Pudding image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 stick (16 tablespoons) unsalted butter, softened, plus more for the dish
1 cup granulated sugar
4 large eggs
Two 8-ounce cans crushed pineapple, drained well
5 slices white bread, cubed

Steps:

Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
Bake in the oven until golden brown and set, 50 to 60 minutes.