Warmpineapplebreadpudding Recipes

Steps:

• Preheat oven to 350 degrees. Lightly butter a 2-quart baking pan. Place eggs, pineapple, flour, sugar, and salt in pan and whisk to combine.
• Scatter bread over pineapple in pan and whisk to combine.
• Cook until golden brown, 40 minutes. Let cool slightly. Serve warm at room temperature. (To store, cover and refrigerate, up to 2 days.)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

Steps:

• Preheat the oven to 375 degrees.
• Generously butter two 8-ounce ovenproof glass pudding dishes and sprinkle the bottom of the dishes lightly with granulated sugar.
• Butter the bread on both sides and then cut into cubes.
• Using half the bread cubes, place a single layer in the bottom of each dish.
• In a medium bowl, combine the rum, brown sugar, spices, and lemon juice.
• Add the pineapple and melted butter and toss well to coat.
• Layer half the pineapple mixture into the dishes, followed by the remaining bread cubes and then the remaining pineapple.
• Sprinkle lightly with additional granulated sugar.
• Place the dishes in a shallow baking pan and pour hot water into the pan about halfway up the side of the dishes.
• Place the pan in the oven and bake about 30 minutes or until the puddings are nicely browned.
• Serve warm with dabs of whipped cream or vanilla ice cream.

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.

Steps:

• Preheat the oven to 325 degrees F. Grease a nonstick baking pan.
• Whisk together the heavy cream, cane sugar, vanilla and eggs. Melt the butter in a saute pan over medium heat, and then add the sugar and pineapple. Cook for 3 minutes, and then remove from the heat and let sit for 10 minutes before stirring into the cream mixture.
• Pour the batter over the challah in the baking dish and let stand at room temperature for 10 minutes. Bake uncovered for 40 minutes.

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.

Steps:

• If you buy your pineapple in metric-sized tins, you want the 540mL tin of crushed pineapple.
• In a mixing bowl, whisk together pudding mix and undrained pineapple.
• Whisk in yogurt.
• Spoon into serving dishes and chill until serving time (needs only 30 minutes at the most in the fridge before they're ready to eat).
• These look particularly attractive when garnished with a few fresh berries-- try blueberries or raspberries.
• If taking to a potluck, don't spoon it into individual dishes but rather leave it in the bowl.

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.

Steps:

• Preheat oven to 350°F (175°C).
• Slice the bread into ½ inch (1 cm) cubes.
• In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
• Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
• Spread the bread evenly in a 9-inch (23-cm) round baking pan.
• In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
• Spread the apples evenly on top of the bread.
• Bake for 40 minutes, until edges are brown.
• Cool, slice, then serve with vanilla ice cream and caramel sauce!
• Enjoy!

Steps:

• Preheat oven to 350 degrees with rack set in the lower third of the oven. Lightly butter a 9-inch pie plate; set aside.
• In a large bowl, whisk together cream, milk, and eggs. Add brioche and gently toss to coat. Set aside at room temperature for 30 minutes to soak.
• Meanwhile, melt butter in a medium saucepan over medium heat. Remove from heat and add granulated sugar, brown sugar, vanilla, spices, and salt; stir until smooth and well combined. Add apples and toss to coat.
• Gently fold apple mixture into the bread mixture until well combined. Spoon bread and apple mixture into prepared pie plate, then pour remaining liquid over top just to fill to the edge of the dish (you may not use all of it). Sprinkle with turbinado sugar, if desired.
• Bake, covered with parchment-lined foil, for 45 minutes (with a parchment-lined baking sheet placed at the bottom of the oven to catch drips). Uncover and continue to bake until bread pudding is golden brown and set in the center, 30 to 35 minutes more. Let sit on a wire rack 10 to 20 minutes before serving with ice cream. Bread pudding is best served warm, but can be kept refrigerated, tightly covered, up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar.
• Bake in preheated oven until bread is fluffy, about 40 minutes.