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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 White Mountain 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 cup maraschino cherries, drained


  1. Preheat oven to 350°F. Cut butter into small pieces and 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 fold in 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

Amount per 1/9 recipe serving: Calories 250, Total Fat 7.00g, Sat Fat 3.50g, Trans Fat 0.00g, Chol 15mg, Sodium 220mg, Total Carb 43g, Fiber 1.00g, Sugars 27g, Protein 6g, Calc 4%, Vit A 6%, Vit C 10%, Iron 10%

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