Pineapple Bread Pudding
Ingredients
- 4 medium eggs
- 3 tablespoons caster sugar
- 13 oz can crushed pineapple
- 1 teaspoon ground mixed spice
- 3 oz butter melted
- 4 thick slices bread crusts removed, cut into 1 cm (1/2 inch) cubes
to decorate
- 4 rings canned pineapple
- 4 glace cherries
Instructions
- Put the eggs and sugar into a 1 litre (2 pint) ovenproof dish and whisk lightly with a fork until the sugar has dissolved.
- Stir in the crushed pineapple with its syrup, the spice and butter. Fold in the bread cubes.
- Press down the bread cubes lightly to level the surface, then cover the dish. Leave to soak in the refrigerator overnight.
- The next day, when ready to cook, heat the oven to 170C/325F/Gas 3.
- Uncover the dish and bake the pudding for 40-45 minutes or until the top is golden brown. Decorate with pineapple rings and glace cherries, if liked.
Calories: 420 kcal
Carbohydrates: 48 g
Protein: 9 g
Fat: 23g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 209 mg
Sodium: 361 mg
Potassium: 291 mg
Fiber: 3 g
Sugar: 30 g
Vitamin A: 853 IU
Vitamin C: 50 mg
Calcium: 93 mg
Iron: 2 mg