Dessert Recipes > Pineapple Bread Pudding

This recipe is part of the May 2006 Recipes Menu

Starter - Spinach & Brie Puffs
Main Course - Celeriac & Mustard Beef
Dessert - Pineapple Bread Pudding

How to make pineapple bread pudding:
To finish the meal why not try this variation on a theme? Pineapple bread pudding It gives a different slant on the usual bread and butter pudding. Try it with delicious clotted cream to finish of the meal.


4 medium eggs
3 tablespoons caster/superfine sugar
medium can crushed pineapple in syrup
1 teaspoon ground mixed spice
6 tablespoons butter, melted
4 thick slices bread, crusts removed, cut into 1/2 inch cubes
4 glace cherries for decoration
(see measure conversions for more information)


- Put the eggs and sugar into a 2 pint ovenproof dish and whisk lightly with a fork until the sugar has dissolved.
- Stir in the crushed pineapple with its syrup, the spice and butter.
- Fold in the bread cubes.
- Press down the bread cubes lightly to level the surface, and then cover the dish.
- Leave to soak in the fridge overnight.
- The next day, when ready to cook heat the oven 170oC325of/gas mark3.
- Uncover the dish and bake the pudding for 40 -45 minute or until the top is golden brown.
- Decorate with glace cherries, if liked.
- Serve with delicious clotted cream.