Pineapple Pudding
Ingredients
- 1 stick Margarine (Butter… just butter)
- 3 eggs
- 1 3/4 cup sugar
- 1 20 oz can crushed pineapple (unsweetened and drained)
- 1/2 cup milk
- 1/2 tsp vanilla
- 3 cup cubed white bread (8-9 slices, crust removed)
Instructions
Preheat oven to 325. Lightly butter a 9 inch square (1 1/2 quart) glass baking dish. Cream margarine and sugar with electric mixer. Beat in eggs, one at a time. Stir in undrained pineapple, milk, and vanilla. Fold in bread. Pour into baking dish. Bake 1 hour. Serve hot or at room temperature.
Nutrition Facts
Servings 8
Note
Firm textured bread is best to use. This may be prepared a few hours ahead of time and baked when ready to serve. Be sure glass dish is at room temperature before baking.
Server anytime you would corn pudding.
Superb!