Pineapple Bread Pudding Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Butter/Margarine1⁄4 Cup (4 tbs)
 Day old bread slices4
 Canned pineapple tidbits8 1⁄2 Ounce (1 Can)
 Canned evaporated milk13 Ounce (1 Can)
 Egg yolks2 , beaten
 Sugar1⁄2 Cup (8 tbs)
 Ground nutmeg1⁄2 Teaspoon
 Vanilla1 Teaspoon
 Egg whites2
 Cream of tartar1⁄4 Teaspoon

Nutrition Facts

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


Soften butter; spread on both sides of bread slices.
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.