The latest recipe swap I participated in was for side dishes and the dish I got to try out was Heather’s Baked Pineapple . I associate pineapple with warm weather and barbecuing and we’re finally getting to that time of year! I was excited to add this to our weekly menu alongside some bourbon glazed steaks.

 We really liked this – it’s more of a dessert than a side dish but it was a great treat. It would also be great with a little bit of caramel sauce!

Pineapple Bread Pudding
(from Hezzi-D’s Books and Cooks)
Serves 4

6 slices of fresh white bread, broken into 1 inch pieces
1 can (8 oz) crushed pineapple with juice
1/4 c. (1/2 stick) melted butter
1/4 c. low fat milk
1/4 c. + 2 T. sugar
1 egg, beaten
1 t. cinnamon
1/2 t. nutmeg

Preheat the oven to 375 degrees.  Spray a 1 1/2 quart baking dish with cooking spray.

In a large bowl beat the eggs, sugar, butter, and milk.  Stir in the pineapple and juice.  Add in the cinnamon and nutmeg.

Put the bread pieces in the bowl and stir until just combined.  Spread into the prepared pan.

Bake for 30 minutes. Serve warm.