We have come across many bread pudding recipes in our years here on Earth. We finally developed a proper blend of a delicious bourbon flavor when coupled with the acidic sweetness of pineapple. Nothing, we repeat nothing, creates a tastier dessert than this warm bread pudding and a delicious “large” side of whipped cream. Of course, fresh home made whipped cream is wonderful but this bread pudding is so tasty that the canned stuff does just fine, and saves a lot of time.
10 slices of White Brioche Bread
3/4 Cups of Unsalted Melted Butter
5 Medium Size Eggs
20 Ounces Crushed Pineapple, Drained if Canned
1 1/2 Tablespoons of Good Bourbon
1 Cup of Dark Brown Sugar
1/3 Cup of Raisins
1 1/2 Tablespoons of Vanilla Extract
1 Teaspoon Ground Cinnamon
Optional: Whipped Cream and Vanilla Ice Cream to top it off. (Yep, both together are delicious)
- Spray baking sheet with butter and put the bread on it.
- Bake at 8 minutes at 375 degrees, turning the slices over at 4 minutes. They are ready when the bread is a light golden brown.
- Cut the toasted bread into 1/2 to 1 inch cubes.
- Put both the bread cubes and melted butter in a bowl and toss them together.
- In a separate bowl, beat the eggs and then ad all other ingredients, save the cinnamon.
- Then add the bread cubes to the mixture and fold them in.
- Spray a cast iron pan, or 2 1/2 quart baking dish, with butter, add the mixture and sprinkle it with the cinnamon.
- Bake the bread pudding at 350 degrees for 30 to 35 minutes, or until it is golden brown. (Don’t burn it but you want a little crunch.)
- Serve warm with ample portions of whipped cream and vanilla ice cream on the side.