Pineapple Bread Pudding with Hard Sauce
A delicious dessert perfect for any time of year.
Servings: 6 servings
Ingredients
For the pineapple bread pudding
- 5 cups bread not quite stale is best, torn into bite sized pieces
- 1 stick butter (8 tablespoons)
- 20 oz can pineapple rings crush with a blender and reserve the juice OR crushed pineapple
- 1/2 - 1 cup sugar as desired
- 1 egg beaten
- 1/2 teaspoon cinnamon
- pinch of salt
- large handful chopped nuts optional
- large handful raisins optional
For the hard sauce
- 1 cup sugar
- 1 stick butter (8 tablespoons)
- 1 teaspoon vanilla use more if not using brandy
- 2 tablespoon whipping cream
- 3 - 4 tablespoons brandy
Instructions
Make the bread pudding
- Preheat the oven to 350°F/180°C. Spray a loaf pan with baking spray.
- Put the pieces of bread in a large mixing bowl.
- Melt the butter and pour over the bread, stirring until well combined.
- In a separate bowl, mix the crushed pineapple, egg, salt, cinnamon and sugar together.
- Pour over the bread, stirring until well combined.
- Stir in the optional ingredients.
- The bread should be wet, but not sopping. Add more juice or bread as needed.
- Transfer to the loaf pan and bake until set. Start checking at 20 minutes.
Make the sauce
- Melt butter in a medium sauce pan with the sugar until golden brown.
- Add the cream, then the vanilla and brandy. Stir until smooth.
- Allow to cool slightly, then serve.
- To store, transfer to a small jar and place in the fridge. Reheat by placing in a hot water bath and stirring until smooth and warm.