Pineapple Bread Pudding
This comforting dessert is prepped in just 10 minutes before it bakes in the oven.
- Total Time:
- Servings: 8
Source: Everyday Food, April 2010
- 6 tablespoons (3/4 stick) unsalted butter, melted, plus more for baking pan
- 3 large eggs
- 1/2 small fresh pineapple, cored and diced small (about 1 1/2 cups)
- 2 tablespoons all-purpose flour
- 1/2 cup sugar
- Coarse salt
- 6 ounces rustic white bread, crusts removed, torn into 1/2-inch pieces (3 cups)
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.)