Best Pineapple Custard Bread Pudding Recipes

Pineapple Custard Bread Pudding image

Provided by dicentra

Categories Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 8

8 tablespoons butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
2 eggs
1 (15 ounce) can crushed pineapple, drained
2 1/2 cups French bread (day old, lightly toasted)
6 tablespoons coarsely chopped macadamia nuts or 6 tablespoons slivered almonds

Steps:

Beat margarine, sugars and cinnamon in a large bowl until fluffy.
Beat in eggs.
Mix in pineapple and bread cubes.
Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 ½ hours.
Serve warm; sprinkle each serving with macadamia nuts.

Nutrition Facts : Calories 502, Fat 18.7, SaturatedFat 8.8, Cholesterol 77, Sodium 488.2, Carbohydrate 75.5, Fiber 2.8, Sugar 35.6, Protein 10.8

Pineapple Custard Bread Pudding image

Provided by Pat Duran

Time 1h30m

Number Of Ingredients 10

1/4 c butter or margarine, softened
3 oz pkg. instant vanilla pudding
1 tsp cinnamon
3 large eggs
3 c milk
8 oz can crushed pineapple in it's own juice
2/3 c flaked coconut
1/2 c golden raisins or fresh cranberries , chopped
1 tsp pure vanilla extract
8 slice air dried hawaiian bread or rolls torn in bite size pieces

Steps:

1. In 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.