Bread & Butter Pudding with Pineapple Recipe
Soft, custardy bread pudding meets the sweet tropical burst of pineapple in this comfort dessert with a sunny twist. Serve it warm with ice cream or custard for pure old-school indulgence.
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Ingredients
1 can Pineapple
8 slices White Bread thick
4 Eggs
3/4 cup Brown Sugar
1/2 cup Margarine melted
1/4 cup Brown Sugar for the topping
Instructions
- Preheat your oven to 180°C.
- Grease a 20cm x 20cm ovenproof dish.
- Remove the crusts from 8 thick slices of white bread and cut them into cubes.
- Drain 1 can of pineapple and mix it lightly with the bread cubes.
- In a bowl, beat 4 eggs with 3/4 cup brown sugar until well combined.
- Gradually add 1/2 cup melted margarine to the egg and sugar mixture, whisking constantly.
- Lightly combine the egg mixture with the bread and pineapple mixture.
- Spoon the mixture into the prepared dish.
- Sprinkle 1/4 cup brown sugar evenly over the top.
- Bake for 40 minutes or until the top is golden and crispy.
- Serve hot with ice cream or custard.
Hints & Tips
- Use day-old bread – Slightly stale bread absorbs the custard mixture better, giving the pudding a richer texture.
- Drain the pineapple well – Excess liquid can make the pudding soggy, so be sure to drain it thoroughly before mixing.
- Try different breads – Brioche or raisin bread can add extra sweetness and flavour to the pudding.
- Make it ahead – Assemble the pudding a few hours in advance, cover, and refrigerate until ready to bake for easy entertaining.
- Add a hint of spice – A sprinkle of cinnamon or nutmeg over the top before baking can give the pudding a warm, aromatic flavour.
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