Pineapple-Whole Wheat Bread Pudding

8 slices (4 cups) stale whole wheat bread, cubed 1/4 cup butter, melted 8 1/4 ounce can crushed pineapple in juice 1/2 cup raisins 2 eggs, slightly beaten 2 cups milk 1/2 cup sugar 2 tsp. vanilla 1/8-1/4 teaspoon ground nutmeg, according to taste 1/8 teaspoon salt Suggested toppings: Powdered sugar, maple syrup, caramel ice cream topping, or a 1 ounce box of instant vanilla or lemon pudding and pie mix, made according to package directions. Heat oven to 350 degrees. Melt butter in 1 1/2 quart ungreased casserole dish. Add stale, whole wheat cubed bread to melted butter, stir to coat (may toast bread before cubing if stale bread not available). Add raisins and pineapple with juice to bread mixture, stir well. Beat eggs slightly in medium bowl. Add milk to eggs, along with sugar, vanilla, nutmeg and salt, mix well with wire whisk. Combine bread mixture with liquid mixture, stir well to incorporate bread and liquids so bread cubes are soaked with the liquid mixture. Put in casserole dish and bake in 350 degree oven for 45-55 minutes, or until knife inserted in center comes out clean. Garnish with topping of choice. Serves 8 Sliced Peaches can be optioned instead pineapple... (Make sure you chopped diced peaches than sliced.)

 

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