Pineapple Bread Pudding

Name: Pineapple Bread Pudding
Ingredients: 1/4 c. butter or margarine, softened; 1 (4 serving size) pkg. instant vanilla pudding mix; 1 tsp. ground cinnamon; 3 eggs; 1 (8 oz.) can crushed pineapple in its own juice; 3 c. milk; 2/3 c. flaked coconut; 1/2 c. raisins; 1 tsp. vanilla; 8 slices day old white bread, cut in 1/2-inch cubes

10 ingredients

9 steps

Ingredients

1/4 c. butter or margarine, softened
1 (4 serving size) pkg. instant vanilla pudding mix
1 tsp. ground cinnamon
3 eggs
1 (8 oz.) can crushed pineapple in its own juice
3 c. milk
2/3 c. flaked coconut
1/2 c. raisins
1 tsp. vanilla
8 slices day old white bread, cut in 1/2-inch cubes

Directions

1

In a large mixer bowl, cream butter, vanilla pudding mix and cinnamon until fluffy.
2

Add eggs one at a time, beating well after each addition.
3

In another bowl, combine milk, undrained pineapple, coconut, raisins and vanilla.
4

By hand, blend milk mixture into creamed mixture.
5

Fold in bread cubes.
6

Pour into ungreased 2-quart casserole or 8 x 8 x 2-inch baking dish.
7

Place into larger shallow pan on oven rack.
8

Pour hot water to 1-inch depth.
9

Bake at 325° for 1 hour or until knife comes out clean.