sides

Pineapple Bread Pudding

In our family, a holiday meal isn’t complete without Pineapple Bread Pudding!

It’s a simple yet decadant side dish perfect for a crowd. AND, it’s the best excuse to use all the gluten free bread crusts that you’ve been saving in the freezer!

The original recipe was passed on to me from my mom, which I then adapted to be gluten & dairy free. I hope you all enjoy it as much as we have through the years!

Pineapple Bread Pudding

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 can crushed pineapple
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 cup Earth’s Balance butter, melted
  • 1 tbsp cornstarch or tapioca flour
  • 1 tsp vanilla extract
  • 4 slices of GF bread, cubed

Directions

  1. Preheat oven to 350ยฐ
  2. Slightly scramble eggs in an 8×8 glass baking pan
  3. Add the rest of the ingredients one at a time stirring well to combine.
  4. Bake uncovered for 1 hour or until golden brown on top

Be sure to double the recipe for a crowd!

Time Saving Tip: Make ahead the day before. Cover and refrigerate until you’re ready to bake.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s