Tuesday, January 10, 2012

Pineapple Bread Pudding

I love pineapples. Quite a bit of my early teens was spent sitting on our front steps scooping pineapple rings out of a can with a fork and eating them, while my friend Robin and I watched cars go by. We lived in a small suburb... watching cars go by was a way to pass the endless amount of time that summer seemed to be, since we couldn't go to the beach until the weekend.

Unlike big hair, Wham!, and acid-washed jeans, my love of pineapple has stood the test of time. It is quite versatile, but one of my favorite ways to eat it has to be sliced into huge, watermelon-like wedges, or tucked into this bread pudding. My kids love this for breakfast the next day, but I love it when it is still barely warm.

Pineapple bread pudding

2/3 cup granulated sugar

5 tbsp unsalted butter, softened

4 eggs

3/4 tsp kosher salt

1 20 ounce can crushed pineapple, in its own juice, drained

6 slices white or wheat sandwich bread, crusts removed, diced into 1/2 inch cubes

2 Tbsp packed light brown sugar

Preheat oven to 350F; butter an 8x8 pan; set aside.

Cream the butter and granulated sugar together until fluffy. Add eggs, one at a time, until well incorporated. Add salt and stir until well blended. Add pineapple, stir until mixed thoroughly, then stir in bread cubes. Pour into prepared pan. Sprinkle brown sugar over the top. Bake uncovered for 35 minutes. Let cool for at least 15 minutes before serving.

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