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The Berkshire Grill's Pineapple Bread Pudding

1 lb. cooked white dinner rolls
3 1/2 C. milk
4 eggs
2 C. sugar
1 t. vanilla
1/2 C. raisins
1 can (8 oz.) crushed pineapple, drained

Preheat the oven to 375 degrees.

Break the rolls into bite-sized pieces, about 1/2 inch each. Do not squeeze the bread; tear so the pieces are light and fluffy.

Pour the milk into a mixing bowl. Add the bread and stir it into the milk so the pieces better absorb the milk. Set aside for 15 minutes.

In a separate bowl, beat the eggs. Add the sugar, raisins, vanilla and pineapple.

Pour egg mixture over the bread-and-milk mixture. Mix well, folding with a rubber spatula. Pour batter into a 9-by-13-by-2-inch pan.

Bake until golden brown and puffy, when a toothpick inserted in the batter in several places comes out clean, about 45 minutes. Let cool before serving.

Makes 6 servings.


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