Recipe: Pineapple Raisin Bread Pudding
Bread pudding has roots in many cultures’ food histories, from Europe to Argentina. It’s a dessert that’s a great use for stale bread and can be flavored with so many different fruits and spices, so try experimenting! Some other ideas include trying different dried fruits or using maple syrup in lieu of sugar.
This is my “winter” bread pudding recipe. It uses canned pineapple and raisins since there aren’t too many seasonal fresh fruits (and I can use a break from apples). Sometimes bread pudding is served with sauce (i.e. a rum sauce or whiskey sauce) but unless you want something really rich, I don’t think this pudding needs it.
Pineapple Raisin Bread Pudding
- ¾ cup sugar
- 1/3 cup brown Sugar
- 4 eggs
- 6 ounces 2% Pineapple Greek Yogurt (i.e. Chobani)
- 1 20oz can crushed pineapple in its own juice
- 1 1/2 cups raisins
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- ¼ cup butter, melted
- 1 cup skim milk
- 4 cups bread, cubed and dried
Preheat the oven to 350°F. Lightly oil a 12×9 roasting pan with cooking spray or vegetable oil. In a large bowl, whisk together the sugar, eggs, yogurt, vanilla, cinnamon, butter, and milk. When combined, add the pineapple and raisins and stir. Lastly, fold in the bread cubes, stirring until they’re coated.
Pour the bread pudding into the pan, spread it evenly and bake for about 45 minutes or until the top is crisp and golden brown. Remove from the oven and let cool for at least 10 minutes.
267 calories ∣ 55 calories from fat ∣ 6 g fat ∣ 3 g saturated fat ∣ 50 g carbs ∣ 1 g fiber ∣ 5 g protein ∣ Manganese