Good Eating Tuesday: Pineapple Right-Side-Up Bread Pudding

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I tried a new recipe this week! Publix grocery includes a recipe in their weekly ad and I clipped and saved this one for Pineapple "Right-Side-Up" Bread Pudding a few weeks ago. I had a loaf of Nature Made Wheat Bread I wanted to use up, so decided the recipe a whirl. I love bread pudding anyway.
It turned out delicious! Easy to make with just a few ingredients.
It makes one 8 x 8 baking pan. We had some leftover and I had a cold piece and think it'd be better warmed up in the mircowave.
So it's best served warm.

Pineapple Right-Side-Up Bread Pudding
 Ingredients
4 Tablespoons salted butter, softened
8 to 10 slices of bread, cubed
1/2 cup brown sugar 
4 eggs (or 1 cup egg substitute)
1/2 teaspoons cinnamon OR apple pie spice
1 (20oz) crushed pineapple in 100% juice, undrained.
1 cup maraschino cherries, drained

Directions:
Preheat over to 350F degrees. 
Cut butter in pieces in a large bowl to soften. 
Meanwhile cut bread slices into 1-inch pieces. 
Now in bowl: add sugar to butter & beat with electric mixer until blended and fluffy.
Then add eggs, one at a time until well blended (or add egg substitute all at once). 
Stir in spice and crushed pineapple with the juice, then fold in bread cubes until well coated.
Oil spray a 8 x 8 baking pan, then pour bread mixture into it.
Top the bread mixture with cherries, placing them in rows and pressing in slightly.
Bake 25 to 30 minutes or until golden and center is set. 
Let cool a little, then cut and serve.
Good with whipped cream or cool whip. Yum!
(If you have leftover, remember to warm it up a little in a microwave first. It's a little better warm then cold.)
Recipe from Publix grocery.


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