Scalloped Pineapple
Description
Serve this scalloped pineapple bread pudding as a sweet side dish at holiday gatherings or as a dessert any time of the year.
Ingredients
•
8 slices bread
•
2 cups white sugar
•
1 cup unsalted butter, melted
•
3/4 cup low-fat milk
•
3 large eggs, beaten
•
1 (20 ounce) can pineapple chunks, undrained
•
3 tablespoons powdered sugar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2
Cut bread into 1-inch cubes. Transfer to a baking sheet and spread in a single layer.
3
Toast in the preheated oven, stirring occasionally, until lightly browned, 8 to 10 minutes. Remove from the oven.
4
Beat sugar, butter, milk, and eggs in a large bowl until well combined. Stir in undrained pineapple and toasted bread; toss until coated. Pour mixture into the prepared baking dish.
5
Bake in the preheated oven until puffed and golden, about 45 minutes.
6
Serve warm with a sprinkle of powdered sugar.