Pineapple Bread Pudding
 
 
Yield: 6 servings
Ingredients
  • ½ loaf challah bread, about 5 thick slices
  • 4 large eggs
  • 1 20-ounce can crushed pineapple
  • ½ cup butter, melted
  • ¾ cup sugar
Directions
  1. Cube the challah bread into 1” pieces. You should have enough pieces to fill a 9” x 9” baking dish. Place the bread in a large bowl and let sit uncovered for at least an hour. You want the bread to get a little stale so that it stays firm when you add the liquid.
  2. Preheat the oven to 325 degrees F. Lightly spray a 2 quart baking dish and set aside.
  3. In a large bowl, beat the eggs and then combine with the can of crushed pineapple, melted butter and sugar. Once combined carefully mix in the bread cubes until coated. Spoon the entire contents of the bowl into the prepared baking dish.
  4. Bake for 1 hour or until golden brown.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/04/10/pineapple-bread-pudding/