Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup butter (1 stick)
- 1 cup white sugar
- 4 eggs
- 1 pinch ground cinnamon
- 1 pinch ground nutmeg
- 5 slices white bread, cubed or torn into 1 inch pieces
- 1 x 20 ounce can of crushed pineapple with juice
Directions
Preheat oven to 350°F. Grease a medium-sized casserole dish. I use a 9" square pyrex pan when making this.
In a mixing bowl, cream butter and sugar together. This will go much easier if you have an electric mixer and bring the butter to room temperature (65 – 67°F) before starting.
Beat in eggs one at a time. It will help to bring these to room temperature too so they don't harden the butter when you mix them in.
Stir in cinnamon and nutmeg.
Fold in bread and crushed pineapple until fully incorporated and bread is no longer dry. Careful not to fold too much or the bread might get mushy.
Transfer the mixture to your baking dish and bake for 60 minutes until bubbly and lightly browned.
Feel free to sprinkle more cinnamon and nutmeg or even some powdered sugar on top before serving. Enjoy! keep leftovers refrigerated.
Category:Bread pudding Recipes
Category:Egg Recipes
Category:Pineapple Recipes