Pineapple Bread Pudding

I must warn you upfront. Once you make this dish you will never be able to forget it! This Pineapple Bread Pudding is ridiculously easy to make and even easier to indulge in. Serve it alongside a baked ham or top it with a scoop of ice cream for dessert. It’s become an absolute staple at our holiday dinners. I don’t think I’d be let in the door without it! However you serve it, it’s bound to have people singing your praises and asking for the recipe. Whether you tell them just how easy it is… that’s up to you!

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This is a delicious way to use up stale bread that you have on hand. Stale bread is excellent at soaking up sweet and tangy pineapple flavor. Top it off with a layer of brown sugar that is lightly toasted in the oven and you have fruity perfection!

I typically serve this dish just as written, but you’re welcome to top it with additional pineapple rings or maraschino cherries for a little pop of color. Stale bread will give you the best results here. If you’ve only got fresh bread to work with, spread the slices out on a baking sheet and leave them overnight. In the morning your bread will be dry and ready to soak up all the pineapple goodness!
½ cup butter (1 stick), melted
1 cup white sugar
6 eggs
½ tablespoon vanilla extract
6 thick slices of white bread, cubed
1 20oz can crushed pineapple, drained
½ cup packed brown sugar
Grease an 8×8 baking dish and preheat the oven to 350°F.
In a large bowl, mix together the butter and white sugar until fully combined and airy.
Beat eggs into the sugar mixture one at a time.
Add the cubed bread to the bowl and stir until saturated.
Transfer the mixture to the prepared baking dish and sprinkle brown sugar over the top.
Bake until the top begins to brown, about 50-55 minutes.