The Berkshire Grill Pineapple Bread Pudding

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  • 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


  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

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