Pineapple Bread Pudding Recipe

Ingredients

6 tablespoons (3/4 stick) unsalted butter, melted, plus more for baking pan

3 large eggs

1/2 small fresh pineapple, cored and diced small (about 1 1/2 cups)

2 tablespoons all-purpose flour

1/2 cup sugar

Coarse salt

6 ounces rustic white bread, crusts removed, torn into 1/2-inch pieces (3 cups)

Preparation

Preheat oven to 350 degrees. Lightly butter a 2-quart baking pan. Place eggs, pineapple, flour, sugar, and salt in pan and whisk to combine.

Scatter bread over pineapple in pan and whisk to combine.

Cook until golden brown, 40 minutes. Let cool slightly. Serve warm at room temperature. (To store, cover and refrigerate, up to 2 days.)