Friday, September 2, 2011

Pineapple Bread Pudding


I just HAD to try this delicious dish after seeing it at Everyday Sisters.
If you've never looked at their blog, please take a peek. A big one!

This is four biological sisters who have teamed together to do a food blog.
I find that very exciting.

I'm the oldest of 4 and the only girl born into my family, and love the idea of having sisters to do anything with.

Oh trust me...I really do have plenty of sisters...of my heart.

And when I was 9 years old, my family invited foster girls to come live with us. I have remained close to one of them.  We still keep in touch and I'm honored to say she named her first daughter after my mom and me...Marsha Marie.

AHHH - love the sound of that.  =)

Sherri is my first 'real' sister!

Anyway...enough of the family history lesson...let's get onto the recipe. It's really good. And I guess you could say it's bread pudding 'kicked up a notch'!

Super easy to make too, just mix everything together in one bowl!
I'm ALL for one-bowl recipes!

This dish can be served warm, cold or room temperature.  How great is that??

This is a picture of it prior to baking...just so you get the idea of texture.




And this is what it looks like ready-to-eat. MMMMMouth-watering!



PINEAPPLE BREAD PUDDING

12 pieces white bread (cut up/no crust)
2 (20 ozs each) large cans of crushed pineapple*
1 cup sugar
2 sticks margarine (melted)
8 eggs
cinnamon (to taste)


Preheat oven to 350 degrees. Spray 13x9 casserole dish with non-stick cooking spray. In a large bowl beat eggs, add sugar and mix to combine. Mix in melted margarine and pineapple. Fold in cut up bread pieces. Pour pineapple bread pudding into prepared baking dish and sprinkle the top with cinnamon. Bake for 1 hour.

*If you don't like pineapple you can use mixed frozen berries

Linked to Melt in Your Mouth Monday
Sweets for a Saturday
Totally Tasty Tuesday
Ingredient Spotlight