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Pineapple Bread Pudding

Love.Food's picture
Ingredients
  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
  Vanilla 1 Teaspoon
  Egg whites 2
  Cream of tartar 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pudding
Interest: 
Everyday, Healthy

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