Pineapple Bread Pudding
1 loaf day old French bread
3 beaten eggs
2 cups water
1 cup sugar
2 teaspoons vanilla extract
One 18-ounce can crushed pineapple, drained
1/4 cup margarine
One 13-ounce can evaporated milk
2 cups milk
1 box Instant vanilla pudding
1 teaspoon cinnamon
Cut French bread into bite sized pieces and dot with cut up pieces of
margarine. Set aside. In mixing bowl beat eggs, add evaporated milk,
water, milk, sugar, pudding mix, vanilla, cinnamon and pineapple. Pour
over French bread and let stand 30 minutes, Pour into greased Pyrex dish
and bake at 350F for 45
minutes or until it sets. Serves 10-12.
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