Pineapple Thingy Bread Pudding Food

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:

• 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.

YUMMY LOW CAL-LOW FAT PINEAPPLE BREAD PUDDING

Steps:

• Coat a medium-size casserole dish with nonstick spray.
• Place the bread cubes in the casserole dish and set aside.
• In a medium-size bowl, mix together the egg substitute, sugar, milk, and vanilla.
• Add the pineapple and juice and mix thoroughly.
• Pour over the bread cubes in the casserole dish.
• Cover and place in refrigerator for at least two hours-- or overnight.
• When ready to bake, preheat oven to 325 degrees.
• Uncover the casserole dish and pour the melted butter evenly over the top.
• Bake for about 50 minutes or until the top is lightly browned.
• Serve warm.
• Refrigerate leftovers.

PINEAPPLE CUSTARD BREAD PUDDING

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.

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

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.

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.