Bread Pudding with Pineapple, Raisins and Tequila Sauce
This bread pudding was adapted from the Southwestern Bread Pudding recipe in the Pink Adobe Cookbook. It'suber delicious. Made with ingredients I always have on hand, it can be made at a moment's notice. Oh my, thisis dangerous territory.
Servings: 12
Calories: 504kcal
Ingredients
- 1 pinch Cooking spray
- 8 cups stale French bread cubed
- 1 1/2 cups whole milk
- 1/2 cup butter 1 stick, melted
- 4 eggs beaten
- 1 cup sugar
- 1/4 cup brown sugar
- 1 8 oz. can crushed pineapple in juice or 2+ cups diced fresh pineapple
- 1 Tablespoon vanilla
- 1/2 cup golden raisins
- 1/4 cup pine nuts optional
Tequila Sauce
- 1/2 cup butter 1 stick
- 1 cup sugar
- 1 egg
- 1/3 cup tequila
- 1 teaspoon lime juice
Instructions
- Preheat oven to 350°.
- Spray 9 x 13 pan with cooking spray. Spread bread cubes evenly in the pan. Pour 1 cup milk over the bread, mixing it around so that the milk is soaked up.
- In separate bowl, combine remaining 1/2 cup milk, melted butter, eggs, and sugars, Stir to combine. Add in pineapple, vanilla, raisins and pine nuts. Stir again. Pour mixture over bread tucking the raisins and pine nuts in between the bread.
- Bake uncovered for 35 minutes or until the custard is set. Serve with the Tequila Sauce
- While the bread pudding is in the oven, make the tequila sauce. Melt butter in a medium saucepan. In a separate bowl, mix together the sugar and egg. Fold this mixture into the butter with a whisk and whisk until the sugar melts and the sauce is thickened by the egg. Add in tequila and cook a few minutes to cook out the alcohol. Remove from the heat and whisk in the lime juice. Pour over servings of the Bread Pudding.
- Servings: 12 - 504 calories per serving
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 504kcal