Bread Pudding with Raisins, Topped with Pineapple Slices

Bread Pudding with Raisins, Topped with Pineapple Slices is a delightful twist on classic bread pudding. The sweet and tangy pineapple topping adds a tropical flair that pairs beautifully with the rich, comforting bread pudding. This dessert is easy to prepare and perfect for a cozy treat.

Cook time: 65 minutes

Servings: 6

Ingredients

• 1 tablespoon butter melted
• 4 cups bread day-old, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 0.5 cup granulated sugar
• 4 eggs large
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon vanilla extract
• 0.5 cup raisins
• 1 tablespoon butter
• 8 oz pineapple slices in juice, drained
• 2 tablespoons brown sugar
• 0 whipped cream or vanilla ice cream optional

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish (about 8x8 inches) with melted butter.
2. Place the cubed bread in a large bowl.
3. In another bowl, whisk together the milk, heavy cream, granulated sugar, eggs, ground cinnamon, ground nutmeg, and vanilla extract until well combined.
4. Pour this mixture over the cubed bread and stir gently to coat. Let it sit for about 10 minutes to allow the bread to absorb the liquid.
5. Fold in the raisins.
6. In a small skillet, melt the butter over medium heat. Add the drained pineapple slices and cook for about 2 minutes per side, or until they start to caramelize.
7. Sprinkle the brown sugar over the pineapple slices and cook for an additional 2 minutes, or until the sugar has melted and the pineapple is golden brown. Remove from heat.
8. Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the pudding is set and the top is golden brown. A knife inserted into the center should come out clean. Remove from the oven and let it cool slightly before serving.
9. Optionally, serve with whipped cream or vanilla ice cream for added indulgence.