Bayou Bread Pudding

This pudding reminded me of the bread pudding I used to eat at my uncles cafeteria! Yum! We served our bread pudding with green vanilla pudding (the Jello 'color change' kind). We named our green pudding 'Swamp Pudding.' The kids took to the green pudding better than my husband and I. It was weird eating something that green and oozy! 

Butter, for greasing the pan
9 cups dry bread, in 1-inch cubes (if bread is not dry toast the bread until dry)
1 cup pineapple cubes
1/2 cup raisins
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of salt
3 cups milk
5 tablespoons butter
1/2 cup packed light brown sugar
3 large eggs
1/2 teaspoon vanilla extract
Caramel sauce or whipped cream

Preheat the oven to 350°F. Grease an 8-inch baking pan

Combine bread cubes, pineapple, and raisins in a large mixing bowl and sprinkle on the cinnamon, nutmeg, and salt. Toss all of the ingredients together.

In a saucepan, combine milk and butter and warm them over medium-low heat. Remove from heat once the butter melts and stir in the brown sugar. Pour the milk mixture over the bread and stir until completely moistened. Let it sit for 5 minutes to absorb all of the liquid.

While waiting, in a small bowl whisk together eggs and vanilla extract. Gently add egg mixture to the bread mixture. Pour the pudding into the greased pan and bake for 45-60 minutes. Serve the pudding warm and cut into squares topped with caramel sauce or whipped cream.


Recipe adapted from the book: Disney's The Princess and the Frog Tiana's Cookbook Recipes for Kids. Copyright © 2009 Disney Enterprises, Inc. Published by Disney Press, an Imprint of Disney Book Group.