Pineapple Pudding Leftover Breads Youtube Preheat the oven to 350f degrees. in a large mixing bowl, whisk together the eggs, sugar, pineapple, vanilla and melted butter. tear the bread into chunks and add to the egg mixture. stir the bread gently into the mix. pour the mix into a lightly greased 8×8 inch baking dish or a deep dish pie pan. bake for 30 35 minutes until golden and set. Add the pinch of salt and let it continue to bubble around 5 minutes. while the pineapples enjoy their caramel jacuzzi, whisk together the coconut milk, sweetened condensed milk, egg beaters, and pineapple juice. pour the sweet milk mixture all over the bread, taking care to saturate everybody. press the moistened bread into a buttered 13x9 pan.
Pineapple Bread Pudding With Images Bread Pudding Recipes Dessert Bake at 375° for 4 minutes; turn over and bake 4 minutes longer or until very light brown. cut toasted bread into 1 in. cubes. toss with melted butter; set aside. in a bowl, beat eggs until thick and lemon colored. add the pineapple, currants, sugar and vanilla; mix well. fold in bread cubes. How to make pineapple bread puddingingredients8 10 slices day old bread 2 tablespoons butter, melted ½ cup pineapple tidbits or chunks 2 eggs, beaten 2 cups. Directions. preheat the oven to 325 degrees f (165 degrees c). place bread cubes in a 2 quart baking dish. stir in eggs, pineapple, melted butter, and sugar until combined. cover baking dish with aluminum foil. bake until puffed and golden brown, about 1 hour. i made it. Preheat oven to 325°f. grease a 9x13 inch baking dish with non stick cooking spray or butter. drain the del monte® deluxe gold® pineapple chunks and reserve 2 pineapple chunks for the icing. place the remaining pineapple chunks on the bottom of the greased baking dish. set aside.
Comments are closed.