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Bread Pudding: Pineapple Bread Pudding

Source of Recipe

Krista A Schmidt


List of Ingredients

1/4 c Butter or margarine, softened
1 t Vanilla
1 sm Box of instant vanilla pudding mix
1 t Ground cinnamon
3 Eggs
3 c Milk
2/3 c Flaked coconut
1 cn (8-oz.) crushed pineapple in its own juices
8 sl Day-old white bread or wheat bread, cubed
1/2 c Raisins (optional)


Recipe

IN a large mixer bowl, cream together butter or margarine, vanilla, pudding mix and cinnamon till fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, combine milk, undrained pineapple, coconut, raisins and vanilla.

By hand, blend milk mixture into creamed mixture (mixture will look curdled) Fold in bread cubes. Pour into ungreased 2 qt. casserole or 8x8x2 inch baking dish. Place casserole or baking dish in larger shallow pan on oven rack. Pour hot water into larger pan to a depth of 1 inch. Bake at 350 degrees. 1 1/4 hours or until knife inserted in center comes out clean