Pineapple Pudding Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Butter, not margarine
3/4 cup: Sugar,
4: Eggs,
1 can: Crushed pineapple,
4 Pieces: of bread, cubed, crusts included
Directions:
Cream room-temp butter and sugar together--this can be done right in
the casserole dish it will be baked in. Beat in eggs, one at at a
time. Stir in the crushed pineapple (make sure you drain it very
well). Fold in the cubed bread--I use white but I guess you can use
whatever. Bake at 350 degrees F for about 45 minutes--the edges will
turn golden brown and it will get all bubbly. Serve warm, as a
sidedish with your meal. It could be used as a dessert, but we
usually indulge with our main meal)
You can cut down on the amount of butter if you want--I usually only
use 3/4 of a stick. Leftovers heat up very well, too. Enjoy!
Julie Doepken doepj@ruby.ils.unc.edu
Source from luhu.jp
the casserole dish it will be baked in. Beat in eggs, one at at a
time. Stir in the crushed pineapple (make sure you drain it very
well). Fold in the cubed bread--I use white but I guess you can use
whatever. Bake at 350 degrees F for about 45 minutes--the edges will
turn golden brown and it will get all bubbly. Serve warm, as a
sidedish with your meal. It could be used as a dessert, but we
usually indulge with our main meal)
You can cut down on the amount of butter if you want--I usually only
use 3/4 of a stick. Leftovers heat up very well, too. Enjoy!
Julie Doepken doepj@ruby.ils.unc.edu
Source from luhu.jp
Tags
Desserts