Award Winning Pineapple Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I won several contest with this recipe. It is great, I need not say more! Except that this can be served as a breakfast or a brunch meal. You can substitute half and half for the bourbon. This can also be made ahead and covered and refrigerated until ready to cook or overnight. Ingredients:
12 slices of natures own butter bread(you can use any bread, but i like this one. |
1 can doyle or delmonte crushed pineapple |
1 cup chopped pecans |
5 large eggs |
2 cups milk |
2/3 cup sugar |
1 tablespoon cinnamon |
1 tsp. vanilla |
1 cup butter flavor or yellow cake mix |
1/3 cup butter, melted |
bourbon sauce |
1 stick butter |
1 cup dark brown sugar |
1/2 cup sugar |
1/2 to 2/3 cup bourbon |
1/4 cup half and half or milk |
Directions:
1. Preheat oven to 350 degrees.
2. In large baking pan, place bread slices, overlapping each slice.
3. In large mixing bowl, beat eggs with sugar and cinnamon.
4. Stir in pineapples and milk.
5. Pour egg mixture over bread, making sure each slice is saturated.
6. Push down bread to make sure it is well coated.
7. Sprinkle with pecans and cake mix.
8. Drizzle butter over top and bake at 350 for 40 to 45 minutes or until knife inserted comes out clean.
9. Remove from heat .
10. Serve with Bourbon Sauce (recipe follows) and a dollop of whipped cream.
11. Bourbon Sauce
12. In heavy saucepan, melt butter and sugars.
13. Bring to a boil.
14. Reduce heat and stir in half and half.
15. Stir in bourbon and continue to cook for a minute.
16. Remove from heat and let stand a minute or two before serving on bread pudding.
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