Pineapple Pudding

Note: This recipe can be made the night before and kept in the refrigerator. Just pop it in the oven so that it is finished when you are ready to eat! I forgot to take a picture when I first made this, so this is a picture of leftovers. Not as pretty, but still as yummy!

5 slices of bread, cubed (you may need more depending on the size of your casserole dish)
1/2 cup sweet butter, melted (regular butter or margarine is fine as well)
2 eggs, well beaten
1/2 cup sugar
1 Tbsp. flour
8oz of crushed pineapple with juice

Place cubed bread in well-greased casserole dish

Combine eggs and butter. In separate bowl mix sugar and flour, add to butter and egg mixture and add crushed pineapple and juices. Stir very well.

Pour mixture evenly over bread.

Bake at 375F for 30 minutes or until hot and buttery.

Source: Family friend, Kathy Price.


Misty said…
In my family, we call this scalloped pineapple, but there are no eggs in the recipe. I posted about it once, so I'll have to try to find it.

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