Grocery Girl Pineapple and Carrot Bread Pudding A.K.A…
What that character known as the Easter Bunny eats while visiting Hawaii over Christmas.
I needed to use up some carrots. Also, I happen to really like bread pudding (If you haven’t noticed.) and pineapple bread pudding is pretty top notch in general in my opinion. Springtime makes me want pineapple. (This is not the case for my husband, Peter, but he stated of this tested recipe, “If it weren’t for the pineapple, I’d give it high marks.”)
This bread pudding does NOT need to rest in the fridge overnight. You can make it right before the meal. Also, for people who don’t care for the soft texture characteristic of most bread puddings, the carrot lends this dish a bit of a bite. Enjoy!Grocery Girl Pineapple and Carrot Bread Pudding2013-06-15 15:34:55A sweet and economical dish suitable for serving at any meal. -No need to let this bread pudding rest in the fridge overnight!Total Time1 hr 5 minTotal Time1 hr 5 minIngredients
- 9 standard sized slices of bread, torn into bite sized pieces (I used oat bread.)
- 1 (20 oz.) can crushed pineapple, with juice
- 2-4 carrots, grated (or 1-2 cups)
- 1 cup packed light brown sugar
- 4 eggs, beaten
- 2 tsp. fresh lemon juice (half of a really ripe lemon)
- 1/2 tsp. freshly grated (if possible), nutmeg
- 1/2 tsp. ground cardamom (pricey and may be omitted)
- 6 TBSP. salted butter, melted plus a little extra for the purpose of "grease"
- Preheat the oven to 325 degrees Fahrenheit and "grease" or butter a 2-quart souffle dish.
- In a large bowl, combine bread, carrots, and pineapple (with it's juice). Place the mixture in the greased souffle dish.
- Using the same bowl, mix together brown sugar, eggs, lemon juice, nutmeg, and butter. Carefully pour that mixture over the bread mixture.
- Bake the bread pudding until puffed and golden, about 45 minutes.
- Suggestion: Sprinkle the bread pudding with a little salt at the table.