Baked Pineapple Bread Pudding

Baked Pineapple Bread Pudding

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 12 slices of white bread, torn into strips to fit food chute
  • 1 can (20 oz.) pineapple chunks, drained
  • 2 eggs
  • 1 cup half-and-half cream
  • 1 teaspoon vanilla
  • 1 tablespoon melted butter or margarine
  • 1 1/2 cups sugar
  • 3 pineapple slices, drained

Directions

  1. Insert S-blade into food processor bowl, and with processor running, drop bread through food chute to make soft breadcrumbs. Pour into a greased 2-quart casserole dish.
  2. Place pineapple chunks in food processor bowl with S-blade. Process pineapple for 20 seconds. Add eggs, cream, vanilla, melted butter or margarine, and sugar. Process until mixed.
  3. Pour pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings overlapping in center.
  4. Bake at 350°F for 1 hour or until golden.
Serves:  8

Note: Designed for full-size food processors with a minimum of 6 cup capacity.

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