Desserts · Vegetarian

Pineapple Bread Pudding

Name: Pineapple Bread Pudding
Prep time: 15 min
Cook time: 7 min
Total time: 23 min
Yield: 8 servings
Cuisine: International
Ingredients: 190 g (3/4 cup plus 2 tbsp) butter; 1 1/4 cups (250 g) sugar; 4 eggs; 1 1/2 cups (355 ml) evaporated milk; 1 1/2 tsp vanilla extract; 1 1/2 tsp lime zest; 1 1/2 cups (250 g) drained canned pineapple chunks; 1 cup (150 g) raisins; 9 cups (about 400 g) bread rolls, cubed; Topping:; 2 tbsp brown sugar; 2 tsp ground cinnamon; 1/2 cup (60 g) chopped walnuts

Day-old bread rolls, cubed and soaked in a vanilla and lime custard, take on canned pineapple and raisins for this quick microwave bread pudding. A brown sugar and walnut topping browns on top while the pudding cooks in the Premiaglass dish, ready far faster than an oven version.

In brief Pineapple Bread Pudding is a desserts recipe cooked in the Tupperware Premiaglass. It takes 23 minutes in total and serves 8 servings.

Total time: 23 min
Prep: 15 min
Cook: 7 min
Rest: 1 min

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Product usedTupperware Premiaglass

Tupperware Premiaglass recipes (53)

+ Tupperware Mixing bowl

Method

Melt the butter with the sugar in a small Tupperware Premiaglass dish for 1 minute at full power.
Mix the topping ingredients in a bowl and set aside.
Beat the eggs with the evaporated milk, vanilla and lime zest in a mixing bowl, then whisk in the butter and sugar mixture.
Fold in the pineapple and raisins, then the bread cubes, mixing until every cube is moistened.
Pour into a large Tupperware Premiaglass dish and press down lightly to pack it. Sprinkle the topping over the surface.
Microwave for 7 minutes at 70% power. Let rest for 1 minute, then unmold and serve.