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Recipe
Pineapple Bread Pudding Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1306g | |
| Calories 1818 | |
| Calories from Fat 710 | 39% |
| Total Fat 81.06g | 101% |
| Saturated Fat 47.11g | 188% |
| Trans Fat 0.0g | |
| Cholesterol 650mg | 217% |
| Sodium 2190mg | 91% |
| Potassium 2293mg | 66% |
| Total Carbs 221.89g | 59% |
| Dietary Fiber 12.9g | 43% |
| Sugars 107.05g | 71% |
| Protein 59.06g | 94% |
Ingredients Convert Measures
- 1/4 c. butter, softened
- 1 (4 serving pkg.) instant vanilla pudding mix
- 1 teaspoon grnd cinnamon
- 3 Large eggs
- 3 c. lowfat milk
- 1 (8 ounce.) can crushed pineapple in its own juice
- 2/3 c. flaked coconut
- 1/2 c. raisins
- 1 teaspoon vanilla
- 8 slices day old white bread, cut in 1/2 inch cubes
Directions
- In a large mixer bowl cream together butter, vanilla pudding mix, and cinnamon till fluffy. Add in Large eggs, one at a time, beating well after each addition. In another bowl combine lowfat milk, undrained pineapple, coconut, raisins and vanilla. By hand, blend lowfat milk mix into creamed mix (mix will look curdled). Mix in bread cubes. Pour into an ungreased 2 qt casserole or possibly 8 x 8 x 2 baking dish. Place casserole or possibly baking dish in larger shallow pan on oven rack. Pour warm water into larger pan to a depth of 1 inch. Bake in 325 degree oven 1 1/4 hrs for casserole (1 hour for baking dish) or possibly till knife inserted off center comes out clean. Serves 8.
