Wingren Style Pineapple Bread Pudding
← desserts
Adapted from the kitchen of: Dawn Corbin
Ingredients
1/4 c. butter (softened)
2 Tbsp virgin coconut oil (softened)
2 Tbsp virgin palm oil (softened)
1/2 c. brown sugar
1/2 tsp. cinnamon
4 eggs
1 can (13¼ oz.) crushed pineapple (well drained)
2 c. ½" bread cubes (approx 2 Kalama sourdough dinner rolls)
WARNING: Do not use extremely dry bread
1/3 c. chopped pecans
Directions
Heat oven to 325º. Beat butter, oil, sugar, & cinnamon in large mixer bowl on medium speed, scrape bowl occasionally, 1 minute. Add eggs: beat on high speed, scraping bowl occasionally, until mixture is light and fluffy, about 2 minutes. fold in pineapple, bread cubes, and pecans.
Pour into buttered 1½ Qt. casserole. Bake until knife inserted in center comes out clean, 50 - 80 minutes. Serve with whipped cream. Can be served warm or cold.
