5 sl Wheat bread with crust still
-on cut into cubes
1 1/2 c Butter; melted
1 cn (15.25-oz) crushed
-pineapple; not drained
6 Eggs; beaten
1 c White sugar
1/3 c Raisins (optional)
Spray the casserole bowl with pam cooking spray. Preheat your oven to 350.
Place the bread into the casserole bowl. Toss in the crushed pineapple.
Pour the melted butter over the crushed pineapple and toss with a fork
slightly. Beat the eggs with the sugar and pour the bread mixture. Toss to
coat well. If you are using the raisins add now. Place into preheated oven
bake until the top of the bread pudding is brown slightly, about 25-30
minutes.. Do not let it burn. Serve warm or cold. This goes well with
chicken or ham. Serves 4-6.
JUDYO@MOBIUS.NET
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings