Subject: Pineapple Bread Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 25 2003 - 09:01:26 EDT
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FOOD FUNNY
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Reader Amy Dobek tells me she got this from a joke list she subscribes
to:
Although we were being married in New Hampshire, I wanted to add a
touch of my home state, Kansas, to the wedding. My fiance, explaining
this to a friend, said that we were planning to have wheat rather than
rice thrown after the ceremony. Our friend thought for a moment, then
he said solemnly, "It's a good thing she's not from Idaho."
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TODAY'S RECIPE
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This tropical bread pudding can be made in a slow cooker, or cooked by
more traditional means in a regular old-fashioned oven.
Pineapple Bread Pudding
1 cup (250 ml) butter at room temperature
2 cups (500 ml) sugar
1 tsp (5 ml) ground cinnamon
8 eggs
2 cans (14 oz, 392 g each) crushed pineapple, drained
5 cups (1.25 L) toasted bread cubes
1/2 cup (125 ml) chopped pecans or walnuts
Whipped cream for garnish (optional)
Combine the butter, sugar, and cinnamon in a mixing bowl and beat
until thoroughly combined. Add the eggs and beat with an electric
mixer until light and fluffy. Fold the drained pineapple and bread
cubes into the egg mixture and pour into a slow cooker. Cook on low
for 6 to 7 hours. Sprinkle with chopped nuts immediately before
serving. Serve warm, garnished with whipped cream if desired. Serves
8 to 12.
Oven directions: Prepare as above and pour into a greased baking dish.
Bake in a preheated 350F (180C) oven for 1 hour.
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