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Pineapple Bread Pudding

Featured in the Honolulu Star-Advertiser on February 21, 2018.
Recipe compliments of Cynthia Pratt.

Pineapple Bread Pudding

Ingredients:

Pineapple Bread Pudding

  • 1 cup butter
  • 1 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 4 cups fresh pineapple, 1/2-inch dice
  • 2 tablespoons rum extract
  • 1 (24-ounce) loaf challah or sweet bread, cut into 1-inch cubes
  • 3 1/2 - 4 cups half and half
  • 6 eggs
  • 1 tablespoon vanilla
  • 1/4 teaspoon nutmeg
  • 1/2 cup chopped macadamia nuts

Directions:

  1. Heat oven to 350°F.
  2. In a large skillet, melt butter.
  3. Coat the bottom of a 9-by-12-inch baking dish with 2 tablespoons butter.
  4. Add sugar and brown sugar to melt in remaining butter.
  5. Add pineapple and cook 2-3 minutes.
  6. Add rum extract and cook 2-3 minutes.
  7. Remove from heat and allow to cool for 10 minutes.
  8. Arrange bread in baking dish.
  9. In a large bowl, combine half and half, eggs, vanilla and nutmeg.
  10. Stir in pineapple mixture, gently to distribute pineapple.
  11. Press bread into liquid and allow to sit for 10 minutes.
  12. Cover with foil.
  13. Bake for 55-60 minutes.
  14. Remove foil and sprinkle with macadamia nuts.
  15. Bake uncovered for 10 minutes.
  16. Allow to rest before serving it warm or at room temperature.
  17. Serve with vanilla or coconut ice cream, a drizzle of caramel sauce and/or a dollop of whipped cream.

Makes 15 servings.

Approximate Nutrient Analysis per serving (not including ice cream, caramel sauce or whipped cream):
530 calories, 29 g fat, 14 g saturated fat, 145 mg cholesterol, 300 mg sodium, 59 g carbohydrate, 1 g fiber, 37 g sugar, 9 g protein

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