pineapple custard bread pudding
This recipe is in book two of Kitchen Chatter and Friends Cookbook-1983.
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
8 servings
Ingredients
- 1/4 cup butter or margarine, softened
- 3 ounces pkg. instant vanilla pudding
- 1 teaspoon cinnamon
- 3 large eggs
- 3 cups milk
- 8 ounces can crushed pineapple in it's own juice
- 2/3 cup flaked coconut
- 1/2 cup golden raisins or fresh cranberries , chopped
- 1 teaspoon pure vanilla extract
- 8 slices air dried hawaiian bread or rolls torn in bite size pieces
How To Make pineapple custard bread pudding
-
Step 1In a large mixer bowl, cream together butter, dry pudding mix and cinnamon until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl combine milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend milk mixture into creamed mixture( mixture will look curdled). Fold in bread cubes. Pour into an ungreased 2 quart casserole or 8-inch square baking dish. Place casserole in a larger shallow pan on oven rack. Pour hot water into larger pan to depth of one inch. Bake in 325^ oven for 1 1/4 hours for casserole 1 hour for 8 inch square pan or until knife inserted off center comes out clean.
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Discover More
Category:
Fruit Desserts
Category:
Puddings
Category:
Sweet Breads
Category:
Fruit Sauces
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Method:
Bake
Culture:
Southern
Ingredient:
Bread
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