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Pineapple "Right-Side-Up" Bread Pudding

Pineapple "Right-Side-Up" Bread Pudding
Total Time:
45 minutes
Active Time:
10 minutes


4 tablespoons unsalted butter, softened
8 oz Bakery Italian bread, cubed
1/2 cup brown sugar
4 eggs (or 1 cup egg substitute)
1/2 teaspoon apple pie spice (or ground cinnamon)
1 (20-oz) can crushed pineapple in juice, undrained
Cooking spray
1 (6-oz) jar maraschino cherries, drained


  1. Preheat oven to 350°F. Cut butter into small pieces; place in large bowl to soften. Cut bread into 1-inch pieces. Add sugar to butter; beat with electric mixer until blended and fluffy.
  2. Add eggs, one at a time, until well blended (or add egg substitute all at once). Stir in spice and pineapple, then bread until blended.
  3. Coat 9-inch baking dish with spray; transfer bread mixture to dish. Place cherries in rows on top of bread mixture, pressing in slightly. Bake 25–30 minutes or until golden and center is set. Serve.

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Nutritional Information

CALORIES (per 1/9 recipe) 250kcal; FAT 7.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 220mg; CARB 43g; FIBER 1.00g; SUGARS 27g; PROTEIN 6g; CALC 4%; VIT A 6%; VIT C 10%; IRON 10%

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