Ingredients

The following ingredients have 7 Servings
  • 4 c cubed white bread ((I recommend sourdough as it is more sturdier))
  • 2 large eggs
  • 1/2 c milk
  • 1/2 c unsalted butter (, melted)
  • 1 tsp vanilla extract
  • 1/2 c apricot preserves ((I used Bonne Maman), warmed up)
  • 20 oz .can of pineapple chunks ((drained but juice reserved))
  • 3/4 c powdered sugar
  • 1/2 tsp vanilla extract
  • 2 to 3 tbsp reserved pineapple juice

Instruction

  • Preheat the oven to 375 degrees F.
  • Butter a 2 qt baking dish. Set aside.
  • In a large mixing bowl, toss together bread cubes and pineapple chunks.
  • In another mixing bowl, whisk together eggs, milk and vanilla. Add butter and warmed up preserves.
  • Pour the wet ingredients over the bread and pineapple. Gently toss to coat. (see note).
  • Pour the mixture into the prepared dish.
  • Bake for 40 to 45 minutes. Check the dish at 30 minute mark. If the bread is browning to quickly, cover the dish with aluminum foil during the last 10 minutes of baking.
  • Let cool for 15 minutes before serving.
  • !to make the glaze:
  • Sift the powdered sugar over a medium mixing bowl. Add vanilla and pineapple juice and whisk until desired drizzling consistency.
  • Pour over the warm bread pudding.