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Pineapple Bread Pudding Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Day old bread slices||4|
|Canned pineapple tidbits||8 1⁄2 Ounce (1 Can)|
|Canned evaporated milk||13 Ounce (1 Can)|
|Egg yolks||2 , beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1865 Calories from Fat 756
% Daily Value*
Total Fat 86 g132.2%
Saturated Fat 50.2 g250.9%
Trans Fat 0 g
Cholesterol 598 mg
Sodium 1092.9 mg45.5%
Total Carbohydrates 230 g76.6%
Dietary Fiber 5.6 g22.5%
Sugars 175.9 g
Protein 46 g92.2%
Vitamin A 54% Vitamin C 11.8%
Calcium 110.2% Iron 25.9%
*Based on a 2000 Calorie diet
Cut into 1/2 inch cubes; set aside.
Drain pineapple; reserve syrup.
Combine syrup and milk. (Add water, if needed, to make 2 cups.)
Blend with egg yolks, 1/4 cup of the sugar, nutmeg, and 1/2 teaspoon of the vanilla.
Fold in pineapple and bread cubes.
Divide among six 6 ounce custard cups.
Place cups in baking pan on oven rack.
Pour boiling water in pan around cups to depth of 1 inch.
Bake at 350° till knife inserted off center comes out clean, about 20 minutes.
Meanwhile, beat egg whites, cream of tartar, and remaining 1/2 teaspoon vanilla to soft peaks.
Slowly add remaining 1/4 cup sugar, beating to stiff peaks.
Spread over hot pudding; seal to edge of cups.
Bake till meringue browns, 12 to 15 minutes.