PINEAPPLE BREAD PUDDING

A symbol of hospitality and warmth, the pineapple has long been associated with colonial ornaments. This tropical and historical fruit pairs well with most any dishes or can hold its own as a tasty dessert. Either way you serve this succulent pineapple bread pudding, it’s sure to be the most talked about dish on your holiday table this year!

Preheat oven to 350°

Combine the following in a mixing bowl…

1 - Stick of Butter at Room Temperature

1 - Cup of Sugar

4 - Egg, Beaten

6 - Slices of White Bread, Cut into Small Pieces

20 Oz. - Crushed Pineapple, Fresh from the Produce Section (or canned)

Drain and reserve the juice from the pineapple.

Cream together the butter and sugar. Next add beaten eggs and mix well.

Finally, add the crushed pineapple, half of the juice reserve and cut bread. Mix well and pour into a greased 1½-quart baking dish.

Bake for about 45 minutes, the top will turn a golden brown color. Let it cool and serve as a side dish with ham, pork or as a dessert.

Enjoy!

Myrna B. for Lulu B’s Kitchen

© 2005