Pineapple Stuff Bread Pudding Food

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F and lightly mist a 1.5-quart baking dish with non-stick spray.
• Place the butter, sugar, and salt in a large bowl and cream together with an electric mixer until very pale and fluffy (about 5 minutes on high speed).
• Whip in the eggs, one at a time, allowing each one to fully incorporate before adding the next.
• Scrape the bottom and sides of the bowl with a silicone spatula, and fold in the pineapple and it's juice.
• Tear the bread into 1-inch pieces and fold it into the pineapple mixture.
• Transfer the mixture to the prepared baking dish and bake for 1 hour, or until bubbly and beginning to turn golden.
• Serve warm.

PINEAPPLE & CREAM CHEESE BREAD PUDDING

Steps:

• Drain pineapple, reserving 1/3 cup juice. Place half of the bread cubes in a greased 13x9-in. baking dish. In a small bowl, beat cream cheese and confectioners' sugar until smooth; drop by tablespoonfuls over bread cubes. Top with remaining bread cubes and pineapple., In a large bowl, whisk eggs, milk, cream, vanilla and reserved pineapple juice until blended; pour over pineapple. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove bread pudding from refrigerator while oven heats. Bake, uncovered, until lightly browned, 25-35 minutes., In a small saucepan, heat milk and butter until butter is melted. Remove from heat; stir in vanilla. Just before serving, drizzle over warm bread pudding.

PINEAPPLE BREAD PUDDING

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.

PINEAPPLE STUFF (BREAD PUDDING)

Steps:

• With mixer combined eggs and sugar. Stir in softened butter and pineapple (not drained). Stir in bread pieces until mushy.
• Place in greased casserole. Bake uncovered for 1 hour at 350°F May be made the night before and kept covered in the refrigerator.

MOM'S PINEAPPLE BREAD PUDDING

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.

PINEAPPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spray an 11-by-7-inch baking dish with cooking spray.
• Arrange the bread cubes in an even layer on a sheet pan. Bake until the bread is just beginning to dry but not browned, about 5 minutes. Set aside.
• Beat the butter and sugars in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the eggs and mix on low speed until well incorporated. Add the vanilla, can of pineapple with the juices and 1/2 teaspoon salt and mix until well combined. Fold in the cooled bread cubes.
• Pour into the prepared pan. Bake until deep golden brown and bubbly, 45 to 50 minutes.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 and grease a 2-quart soufflé dish.
• In a large bowl, combine bread and pineapple and place in soufflé dish.
• Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg and butter, and pour over bread mixture.
• Bake until puffed and golden, about 40 minutes.

PINEAPPLE BREAD PUDDING

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.

PINEAPPLE BREAD PUDDING WITH RAISINS

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.

PINEAPPLE BREAD PUDDING

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.)

PINEAPPLE BREAD PUDDING

Steps:

• Spray 9x13 (approx) casserole dish with non-stick spray.
• Melt butter. Mix together melted butter, eggs, sugar, 2 Tbsp. brown sugar, bread and pineapple. Stir lightly to coat bread.
• Pour everything into the casserole dish and sprinkle desired amount of brown sugar all over the top.
• Bake at 350°F for 1 hour. Serve warm, perhaps with ice cream!

PINEAPPLE BREAD PUDDING

Steps:

• Cream butter and sugar.
• Add eggs.
• Add cans of pineapple.
• Mix in bread cubes, make sure you mix well.
• Bake in a 3 quart, greased casserole for 1 hour@ 350 degrees, uncovered.

PINEAPPLE UPSIDE-DOWN BREAD PUDDING

Steps:

• Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
• Drain pineapple, reserving the juice.
• Add juice to egg mixture; add bread crumbs and toss gently.
• Melt butter in a 9 or 10-inch cast iron skillet over medium low heat. Remove 3 tablespoons of the melted butter and add it to bread mixture.
• Sprinkle brown sugar over butter remaining in skillet, sprinkle cherries and pecans over brown sugar mixture and arrange pineapple tidbits over cherries. Pour bread mixture over fruit in skillet.
• Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
• Place a platter or large cake plate over skillet and invert skillet so pudding falls out, upside over plate. Spoon any thing left inside skillet over top.

PINEAPPLE BREAD PUDDING

Steps:

• Grease a 2-quart casserole dish.
• Spread bread cubes in the bottom of the prepared casserole dish. Pour butter over bread cubes and top with pineapple.
• Beat eggs and sugar together in a bowl until foamy; pour over bread mixture. Cover dish with aluminum foil and refrigerate, about 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until browned, 5 to 20 minutes.