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Pineapple Bread Pudding

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Warning! You will never forget this delicious dish! Pineapple Bread Pudding can be made in a matter of minutes and is delicious! You can serve it with a baked ham, or add a scoop of icecream for dessert. It has become a staple of holiday dinners. It’s a must-have for any holiday dinner. It doesn’t matter how you prepare it, people will be singing your praises and asking you for the recipe. It doesn’t matter how simple it is, they will be impressed!

This is a great way to make use of any stale bread you may have. The best way to soak up the sweet, tangy pineapple flavors is with stale bread. Add a layer of lightly toasted brown sugar to the top and you’ve got fruity perfection!

This dish is usually served as it is. However, you can add pineapple rings or maraschino cherry to give it some color. This recipe will yield the best results if you use stale bread. You can also use fresh bread if you don’t have any. Your bread will be ready for the next day when it is dry.



½ cup butter (1 stick), melted

1 cup white sugar

6 eggs

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 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.

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