Pineapple Bread Pudding

 Ingredients:

8 cups cubed day-old bread

1 can (20 ounces) crushed pineapple, drained

1 cup granulated sugar

4 large eggs

2 cups milk

1/4 cup unsalted butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp nutmeg

Pinch of salt

Optional for serving: whipped cream or vanilla ice cream

Directions:

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.

In a large bowl, toss the cubed bread with the drained crushed pineapple.

In another bowl, whisk together the sugar, eggs, milk, melted butter, vanilla extract, cinnamon, nutmeg, and a pinch of salt.

Pour the egg mixture over the bread and pineapple, stirring gently to ensure all pieces are evenly coated.

Transfer the mixture to the prepared baking dish, pressing down lightly to compact.

Bake for 45-50 minutes, or until the top is golden brown and the center is set.

Let cool slightly before serving. Serve warm, optionally with whipped cream or vanilla ice cream.

 

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