Baked Pineapple Bread Pudding

Baked Pineapple Bread Pudding Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 60 minutes | Servings: 6

Introduction

Baked Pineapple Bread Pudding is a delightful dessert that combines the sweetness of pineapple with the comforting texture of bread pudding. This recipe is perfect for those who appreciate a warm, sweet treat that's not overly complicated to make. It's a versatile dish that can be served at brunches, as a dessert after dinner, or even as a sweet side dish during the holidays. The combination of cinnamon, nutmeg, and pineapple brings a tropical twist to the traditional bread pudding, making it a unique and flavorful experience.

History

The concept of bread pudding dates back centuries, with variations found in many cultures around the world. It was originally a way to use up stale bread, thus preventing waste. The addition of fruits, spices, and other ingredients varied depending on the region and what was available. The pineapple version of bread pudding likely has its roots in the American South, where both bread pudding and pineapple were popular ingredients. The tropical fruit added a fresh and tangy twist to the traditional recipe, making it a beloved variant.

Ingredients

0.5 cup of butter (1 stick)
1 cup of white sugar
4 eggs
1 pinch of ground cinnamon
1 pinch of ground nutmeg
5 slices of white bread, cubed or torn into 1 inch pieces
1 x 20 oz (567 g) can of crushed pineapple with juice

How to prepare

Preheat the oven to 350°F (177°C). Grease a medium-sized casserole dish. I recommend using a 9" square Pyrex pan for this recipe.
In a mixing bowl, cream together the butter and sugar. It is easier to do this with an electric mixer. Make sure the butter is at room temperature (65 – 67°F (19°C)) before starting.
Beat in the eggs one at a time. It is also helpful to have the eggs at room temperature to prevent them from hardening the butter when mixed in.
Stir in the cinnamon and nutmeg.
Fold in the bread and crushed pineapple until fully incorporated and the bread is no longer dry. Be careful not to overmix, as it may result in mushy bread.
Transfer the mixture to the greased baking dish and bake for 60 minutes, or until the mixture is bubbly and lightly browned.
Feel free to sprinkle more cinnamon and nutmeg, or even some powdered sugar, on top before serving. Enjoy! Remember to keep any leftovers refrigerated.

Variations

For a nuttier flavor, mix in a handful of chopped pecans or walnuts.
Substitute the white bread with brioche or croissants for a richer pudding.
Add a splash of rum or bourbon to the pineapple mixture for an adult version.

Cooking Tips & Tricks

To ensure your Baked Pineapple Bread Pudding turns out perfectly, consider the following tips:

- Use day-old bread for the best texture. Fresh bread can become too soggy.

- Drain the crushed pineapple but reserve the juice. You can adjust the sweetness and moisture of the pudding by adding a bit of the juice if needed.

- For a richer pudding, substitute half of the milk with heavy cream.

- A water bath can help cook the pudding more evenly, preventing the edges from becoming too hard.

Serving Suggestions

Serve the Baked Pineapple Bread Pudding warm, with a dollop of whipped cream or a scoop of vanilla ice cream on top. For a festive touch, a sprinkle of toasted coconut flakes can add texture and enhance the tropical flavor.

Cooking Techniques

A water bath technique can be used to ensure even cooking and a moist texture. Place the baking dish in a larger pan filled with hot water that reaches halfway up the sides of the dish. This method helps regulate the temperature and prevents the edges from drying out.

Ingredient Substitutions

For a dairy-free version, use coconut oil instead of butter and almond milk in place of regular milk.

- Brown sugar can be used instead of white sugar for a deeper flavor.

- Fresh pineapple can be used instead of canned, though it should be finely chopped and slightly pre-cooked to soften.

Make Ahead Tips

This dish can be assembled a day ahead and stored in the refrigerator before baking. Allow it to come to room temperature for about 30 minutes before baking as directed.

Presentation Ideas

Serve individual portions in ramekins for an elegant presentation. Garnish with a mint leaf and a thin slice of pineapple for a visually appealing finish.

Pairing Recommendations

A sweet dessert wine or a light-bodied coffee pairs wonderfully with the Baked Pineapple Bread Pudding, complementing its sweet and tropical flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until warmed through.

Nutrition Information

Calories per serving

A single serving of Baked Pineapple Bread Pudding contains approximately 300 calories. This makes it a relatively indulgent choice, suitable for a treat rather than an everyday dessert.

Carbohydrates

A serving of Baked Pineapple Bread Pudding contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this dish are the white bread and sugar, providing energy. The pineapple also contributes natural sugars and a small amount of dietary fiber.

Fats

This recipe contains about 10 grams of fat per serving, mainly from the butter and eggs. Using unsalted butter can help control the sodium content, and substituting with a lower-fat butter alternative can reduce the overall fat content if desired.

Proteins

Each serving of this bread pudding provides around 5 grams of protein, coming from the eggs and to a lesser extent, the bread. While not high in protein, it contributes to the overall nutritional balance of the dish.

Vitamins and minerals

Pineapple is a good source of vitamin C and manganese, both of which are present in this dessert. Eggs contribute vitamins D and B12, along with selenium. The milk adds calcium and vitamin D, making this dish a source of several important nutrients.

Alergens

Common allergens in this recipe include gluten (from the bread), eggs, and dairy (from the butter and potentially the bread). Those with sensitivities to these ingredients should exercise caution.

Summary

Overall, Baked Pineapple Bread Pudding is a moderately indulgent dessert that offers a good balance of carbohydrates and fats, with a modest amount of protein. It provides some vitamins and minerals, thanks to the inclusion of pineapple and eggs.

Summary

Baked Pineapple Bread Pudding is a delightful twist on a classic dessert, offering a perfect balance of sweetness, spice, and tropical flavor. With its simple ingredients and easy preparation, it's a wonderful option for any occasion. Whether served at a casual family dinner or a more formal gathering, it's sure to be a hit.

How did I get this recipe?

I can still picture the first time I came across this recipe for Baked Pineapple Bread Pudding. It was a warm summer day, and I was visiting my dear friend Evelyn at her cozy little farmhouse in the countryside. Evelyn had always been known for her delicious home-cooked meals, and on that particular day, she had prepared a mouthwatering dessert that left me craving for more.

As we sat at her kitchen table, savoring each bite of the creamy, sweet bread pudding, I couldn't help but ask Evelyn for the recipe. With a twinkle in her eye, she handed me a weathered old cookbook that had been passed down through her family for generations. "This recipe has been in my family for years," she explained, "and I'm happy to share it with you, my dear friend."

I eagerly copied down the recipe in my notebook, taking care to jot down every ingredient and measurement. I knew that this dessert would become a staple in my own kitchen, just as it had been in Evelyn's. Little did I know at the time just how much this recipe would come to mean to me in the years to come.

Back at home, I wasted no time in gathering the necessary ingredients to make the Baked Pineapple Bread Pudding. As I mixed together the eggs, milk, sugar, and vanilla, the sweet aroma of cinnamon filled the air, bringing back memories of that day at Evelyn's farmhouse. I carefully folded in the chunks of pineapple and torn pieces of bread, making sure that each piece was coated in the rich custard mixture.

As I slid the baking dish into the oven, I couldn't help but feel a sense of anticipation. I knew that this dessert would be a hit with my family, just as it had been with Evelyn's. And sure enough, when I pulled the golden brown pudding out of the oven, my children's eyes lit up with excitement.

As we sat around the table, digging into the warm, gooey dessert, I couldn't help but feel a sense of contentment. This recipe had brought me closer to Evelyn, and it had become a cherished part of my own family's traditions. I knew that this Baked Pineapple Bread Pudding would be passed down through the generations, just like the cookbook that had brought it into my life.

Over the years, I have made this dessert countless times, each time adding my own little twist to the recipe. Sometimes I'll sprinkle a handful of toasted coconut on top, or I'll drizzle a homemade caramel sauce over the warm pudding. No matter how I choose to serve it, this recipe always brings a smile to my family's faces.

As I grow older, I find myself thinking back to that day at Evelyn's farmhouse more and more often. I can still hear her laughter ringing through the kitchen, and I can still taste the sweet, comforting flavors of the Baked Pineapple Bread Pudding. It's amazing how a simple recipe can hold so many memories and emotions.

Now, as I pass on this recipe to my grandchildren, I know that it will become a part of their own family traditions. I can only hope that they will create their own memories around this dessert, just as I have. And who knows, maybe one day they'll sit at their own kitchen tables, sharing this recipe with a dear friend, just as I did with Evelyn all those years ago.