Menehune Pineapple Bread Pudding
This is such a great way to use up leftover brioche, white bread, challah or dinner rolls. You can experiment a little with the dish size. If using a 2 quart 8-inch square dish the baking time is around 40 to 45 minutes, but if using a deeper 1 ½ quart dish it might be longer. The recipe also scales down well so you can make a half batch in a smaller dish or even a quarter batch recipe for two.
Servings 8 servings
Cost 5
Equipment
- 1 one and half quart or two quart baking dish
Ingredients
- 4 tablespoons salted butter (56 grams)
- 4 large eggs, room temperature
- 1 cup sugar (200 grams)
- 2 tablespoons flour (16 grams)
- 1 teaspoon vanilla extract or ¾ teaspoon vanilla bean paste
- 15 ½ oz crushed pineapple in its own juice
- 4-6 oz soft white bread, cut into cubes (they can be small or large) (170 grams)
Accompaniments
- 1 cup sweetened whipped cream or whipped topping
- ½ cup store bought or homemade caramel sauce
Instructions
- Preheat the oven to 350 degrees F. Grease a 1 ½ quart casserole dish or an 8-inch square dish (usually about 2 quarts)
- Melt the butter gently in a saucepan or low setting of the microwave and set aside.
- In a mixing bowl, whisk the eggs together, then whisk in the sugar, flour and vanilla extract.
- Whisk in the melted butter and the pineapple, then stir in the bread cubes.
- Pour the mixture into the baking dish and bake at 350 for about 45 minutes or up to an hour if using a deeper dish.
- Let stand for about 20 minutes and serve warm or at room temperature. You can also let cool, chill and serve cold.