Ingredients55 m servings 404
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, raisins, and walnuts; stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar.
- Bake in preheated oven until bread is fluffy, about 40 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 404 calories; 17.1 58.9 6.4 100 365 Full nutrition
ReviewsRead all reviews 21
Yum! I had leftover cranberry bread that was a mix of heels and pieces so I wanted something to do with it. However, had no milk--hubs used that up with breakfast smoothies. So, I went lookin...
This is very good. I made this for Thanksgiving and everyone loved it! Will definitely make again. Thank you!
Review in 2nd paragraph. Bread pudding began as a practical use for putting dried up bread stuffs to use. The eggs and milk are really meant to add moisture back to the bread but the benefit is...
Wow, was this ever delicious! I didn't have milk, but I found this recipe using pineapple. I must say I was a little apprehensive, but WOW, it's so good! I modified it bit just by substitutin...
It is FANTASTIC. I cut the sugar to 2/3 a cup and used raisin challah but otherwise followed it exactly. My hubby adored it...and he doesn't like bread pudding! I baked until brown and ate it ho...
Fantabulous recipe. I am not normally a bread pudding fan, but I had all the ingredients in the house so I decided to try the recipe. Wow it was delicious and made the house smell wonderful. ...
Needs a little less sugar and I used sourdough bread instead. But it tastes great!
My gf and I won a crockpot competition with some variations to this recipe. Keeping a bread pudding moist while holding temp for several hours does not come naturally, but can be done... with a ...