The Berkshire Grill Pineapple Bread Pudding


No Photo

Ingredients

  • 1 pound cooked white dinner rolls
  • 3 1/2 cups milk
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup raisins
  • 1 (8 ounce) can crushed pineapple, drained

Instructions

  1. Heat the oven to 375 degrees F.
  2. Break the rolls into bite-size pieces, about 1/2-inch each. Do not squeeze the bread; tear so the pieces are light and fluffy.
  3. Pour the milk into a mixing bowl. Add the bread and stir it into the milk so the pieces better absorb the milk. Set aside for 15 minutes.
  4. In a separate bowl, beat the eggs. Add the sugar, raisins, vanilla extract and pineapple.
  5. Pour egg mixture over the bread-and-milk mixture. Mix well, folding with a rubber spatula. Pour batter into a 9 x 13 x 2-inch pan.
  6. Bake until golden brown and puffy, when a wooden pick inserted in the batter in several places comes out clean, about 45 minutes.
  7. Let cool before serving.

Yield: 6 servings

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry