Pineapple Raisin Rum Bread Pudding Recipes

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PINEAPPLE BREAD PUDDING WITH RAISINS



Pineapple Bread Pudding with Raisins image

A yummy bread pudding that can be served hot or cold.

Provided by jcizek

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 8

Number Of Ingredients 8

3 eggs
1 cup white sugar
1 (8 ounce) can crushed pineapple in juice, undrained
½ cup butter, melted
½ cup raisins
¼ cup chopped walnuts
12 slices bread, cut into 1/2-inch pieces
1 tablespoon brown sugar

Steps:

  • 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.

Nutrition Facts : Calories 403.6 calories, Carbohydrate 58.9 g, Cholesterol 100.3 mg, Fat 17.1 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 8.4 g, Sodium 365.3 mg, Sugar 38.6 g

PINEAPPLE, RAISIN, AND RUM BREAD PUDDING



Pineapple, Raisin, and Rum Bread Pudding image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories     Dessert

Yield 6 serving(s)

Number Of Ingredients 13

1 (20 ounce) can crushed pineapple with juice
1/2 cup low-fat milk
5 cups Italian bread, Packed
2/3 cup raisins
1/2 cup brown sugar
2 tablespoons margarine, melted
1 tablespoon rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon margarine
1 tablespoon rum
1 tablespoon light brown sugar
2 tablespoons almonds, Sliced

Steps:

  • Preheat oven to 350F.
  • Combine pineapple, milk and bread in mixing bowl.
  • Stir together and let stand 10 min.
  • Stir in the remaining ingredients.
  • Pour mixture into lightly oiled 9 x 9 in. baking pan.
  • Last 3 ingredients are for glaze.
  • Melt margarine .
  • Add rum and brown sugar and stir just until sugar is dissolved.
  • Spoon in thin layer over top of pudding.
  • Bake for 25 min, top with almonds.
  • Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
  • Serve warm.

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