Pineapple Bread Pudding

By The Southern Lady Cooks

Ingredients

8 slices bread (cut in cubes, toast 4 of the slices)
1 20 ounce can crushed pineapple in juice, undrained
3/4 cup white granulated sugar
1/2 cup unsalted butter or 8 tablespoons or 1 stick (melted)
4 eggs
1/2 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar

Prep Time15mins
Cook Time55mins
Servings9

Instructions

Toast 4 slices of the bread to a golden brown and cut all 8 slices into cubes and set aside. Toasting 4 slices gives the pudding a little more consistency. I used Nature's Own Brioche Style Thick Sliced because we love it but you can use about any bread or Hawaiian rolls in this recipe.

Whisk together the pineapple, sugar, butter, eggs, nutmeg and cinnamon in a large bowl. Add the cubed bread and stir until all ingredients are wet and mixed together.

Pour into a sprayed 9x9 or 8x8 baking dish and sprinkle the brown sugar over the top.

Bake in a preheated 325 degree oven, uncovered, for 55 to 60 minutes.

Makes about 9 servings.