Pineapple Bread Pudding
By Lisa Shanken
October 1, 2015
Pineapple Bread Pudding
Ingredients
- 4 tbsp unsalted butter soft at room temperature
- 1 large can Crushed Pineapple drained and juice reserved on the side
- 2 Eggs
- 2 egg whites
- 6 slices 100% Whole Wheat Bread
- 1 tsp Vanilla
- 3/4 tsp cinnamon + extra for garnish
- 1/4 cup Turbinado Sugar (aka raw sugar)
Instructions
- Preheat oven to 350 degrees and spray either pie dish or 9 inch square Pyrex baking dish with non-stick cooking spray.
- Cut crusts off of bread, discard, and then cut bread into bite-size cubes and put on the side.
- In a large bowl, combine the butter, sugar, cinnamon and vanilla, and mix well with a wooden spoon.
- Beat in the eggs and egg whites, mix well, and then add in the pineapple and two tablespoons of the reserved juice.
- Lastly, fold in the bread, mix once again, and then spoon into the baking dish.
- Sprinkle cinnamon on top and bake for one hour.
- Serve warm or cold and refrigerate leftovers
Notes
Nutrition
Calories: 173kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 63mgSodium: 125mgPotassium: 94mgFiber: 2gSugar: 13gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1.1mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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