Pineapple Apricot Bread Pudding and Giveaway
Pineapple Apricot Bread Pudding and Giveaway is a lacto ovo vegetarian recipe with 8 servings. One serving contains 316 calories, 5g of protein, and 14g of fat. For 74 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1033 people have tried and liked this recipe. If you have pineapple juice, white bread, pineapple chunks, and a few other ingredients on hand, you can make it. It is brought to you by Crunchy Creamy Sweet. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 29%, this dish is rather bad. Users who liked this recipe also liked Apricot Bread Pudding, gluten-free bread pudding and a giveaway, and Chocolate Apricot Bread Pudding.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1/2 c apricot preserves (I used Bonne Maman), warmed up
2 large eggs
1/2 c milk
1 20oz. can of pineapple chunks (drained but juice reserved)
2 to 3 Tbsp reserved pineapple juice
3/4 c powdered sugar
1/2 c unsalted butter, melted
1/2 tsp vanilla extract
4 c cubed white bread (I recommend sourdough as it is more sturdier)
Equipment:
baking pan
mixing bowl
whisk
oven
aluminum foil
Cooking instruction summary:
Preheat the oven to 375 degrees F.Butter a 2 qt baking dish. Set aside.In a large mixing bowl, toss together bread cubes and pineapple chunks.In another mixing bowl, whisk together eggs, milk and vanilla. Add butter and warmed up preserves.Pour the wet ingredients over the bread and pineapple. Gently toss to coat. (see note).Pour the mixture into the prepared dish.Bake for 40 to 45 minutes. Check the dish at 30 minute mark. If the bread is browning to quickly, cover the dish with aluminum foil during the last 10 minutes of baking.Let cool for 15 minutes before serving.Sift the powdered sugar over a medium mixing bowl. Add vanilla and pineapple juice and whisk until desired drizzling consistency.Pour over the warm bread pudding.
Step by step:
1. Preheat the oven to 375 degrees F.Butter a 2 qt baking dish. Set aside.In a large mixing bowl, toss together bread cubes and pineapple chunks.In another mixing bowl, whisk together eggs, milk and vanilla.
2. Add butter and warmed up preserves.
3. Pour the wet ingredients over the bread and pineapple. Gently toss to coat. (see note).
4. Pour the mixture into the prepared dish.
5. Bake for 40 to 45 minutes. Check the dish at 30 minute mark. If the bread is browning to quickly, cover the dish with aluminum foil during the last 10 minutes of baking.
6. Let cool for 15 minutes before serving.Sift the powdered sugar over a medium mixing bowl.
7. Add vanilla and pineapple juice and whisk until desired drizzling consistency.
8. Pour over the warm bread pudding.
Nutrition Information:
covered percent of daily need
