Pineapple Bread Pudding

Pineapple Bread Pudding

A vintage handwritten recipe for Pineapple Bread Pudding; make this recipe with crushed pineapple, stale bread crumbs, scalded milk, salt, eggs, honey, and lemon juice. Top with a Lemon Hard Sauce or a hard sauce made with vanilla, brandy, or rum.
A vintage handwritten recipe for Pineapple Bread Pudding


1 9-ounce can crushed pineapple
2 cups soft, stale bread crumbs
2 cups milk, scaled
1/2 teaspoon salt
2 eggs, beaten
1/3 cup honey
1 tablespoon lemon juice

Lemon Hard Sauce


Drain pineapple and add enough water and other fruit juice to make 1/4 cup, add pineapple and other ingredients, except sauce, and mix well.

Pour into a 1.5-quart baking dish. Bake in a 325-degree oven for about 45 minutes. Serve with Sauce


Hard Sauce 1

Cream 1/3 cup soft butter or margarine and 1 cup sifted confectioners' sugar until light, add 1 teaspoon grated lemon rind.

Hard Sauce 2

Cream 1/2 cup butter with 1 1/2 cup sifted confectioners' sugar until light and fluffy; add 1 teaspoon vanilla, rum, or brandy. Chill.

Serves 8 to 10

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