Commercial RecipePineapple HEATH Toffee Bread Pudding

Name: Pineapple HEATH Toffee Bread Pudding
Total time: 30 min
Yield: 72 servings
Ingredients: 8 lbs. crushed pineapple, undrained; 1 lb. 8 oz. sugar; 2 lbs. (18 large) eggs, beaten; 1 lb. 8 oz. salted butter, melted; 4 lbs. 8 oz. white bread, torn into small pieces; 9 oz. HEATH Toffee Bits, medium grind (Item# 60550)

Details

Time: 30 minutes
Yields: 72 servings

The surprising combination of tropical fruit and toffee puts a new spin on the classic bread pudding. HEATH Toffee Bits and crushed pineapple give the dessert a unique flavor that your guests are sure to love. Perfect for a late summer brunch menu.

Ingredients & Directions

Bake Time: 30 minutes

Ingredients

8 lbs.

crushed pineapple, undrained
1 lb. 8 oz.

sugar
2 lbs. (18 large)

eggs, beaten
1 lb. 8 oz.

salted butter, melted
4 lbs. 8 oz.

white bread, torn into small pieces
9 oz.

HEATH Toffee Bits, medium grind (Item# 60550)

READY TO MAKE THIS?

Directions

Heat convection oven to 300°F (standard oven: 350°F). Generously spray one full-size steam table pan (20-3/4x12-3/4x2-1/2-inch).

Mix together pineapple, sugar, eggs and butter in 20 qt. bowl of mixer fitted with whisk attachment until fully incorporated. Fold in bread cubes; coating completely. Stir in 4-1/2 oz. HEATH Toffee Bits. Pour into prepared pan. Sprinkle remaining HEATH Toffee Bits over surface.

Bake 30 to 40 minutes* or until golden brown. Serve warm.