PINEAPPLE THINGY (BREAD PUDDING)
Categories Fruit Quick & Easy Easter Fourth of July Dessert Bake Thanksgiving Fall New Year's Eve Christmas Bread Backyard BBQ Side Cake Egg Casserole/Gratin Valentine's Day
Number Of Ingredients 5
Steps:
- Preheat oven to 375º F / 190º C. Prepare a medium sized baking tray (8' x 8' x 2') by spraying it with Pam or coating with butter.
- In a large bowl, cream butter and sugar together until smooth. You can use a mixer, whisk or fork.
- Add the beaten eggs and pineapple and stir until fully incorporated.
- Fold in the bread cubes until its completely coated and pour into baking pan. Smooth the top but don't worry about getting it perfect.
- Bake for 40-45 minutes or until bubbling and golden brown on top.
- I've substituted Splenda for those who are diabetic and it was still great. I also now substitute the bread with different types such as sunflower seed bread, 5-grain whole bread, whatever I can find at the bakery that's a day or two old. You can also bake and serve in individual ramekins. If doing so, reduce cooking time by 10 minutes. This is a never fail dish and easy to make.
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