Pineapple Bread Pudding
1 quart low fat milk
4 cups Portuguese sweet bread cubes
2 tablespoons unsalted butter at room temperature
1 1/2 cup sugar
1 cup golden raisins
1 cup crushed pineapple, drained
2 tablespoons vanilla
Preheat oven to 325ºF. In a large bowl pour milk over the sweet bread cubes and let stand for 1 hour. Butter a 13 x 9 x 2 inch pan; set aside. Beat together eggs, sugar and vanilla and pour over the bread mixture. Stir in raisins and pineapple. Pour mixture into the prepared pan. Bake about 1 hour or until a knife inserted in the center of the pudding comes out clean. You may wish to sprinkle the top of the baked pudding with 1/2 cup powdered sugar when you remove it from the oven.
Pairs Well With
For all you bread pudding lovers, this is a delicious non-alcoholic bread pudding.