Thursday, December 10, 2009

Pineapple Bread Pudding

(If you like traditional bread pudding, you'll love this pineapple version - DELICIOUS! and a lovely ending to any meal! Given to me by my friend Jennifer S.- because I nearly tackled someone to get the last bit!)

3 eggs, beaten
2 cups sugar
1 cup butter or margarine, melted
1 can pineapple tidbits, drained *

* I use a can of crushed pineapple, and don’t drain as much - use some of the liquid in place of the ¼ cup of milk below

1 ¼ cups milk

4 cups bread, torn up (including crusts)

Preheat oven to 350 degrees.
Spray a 9 X 13 pan with pan spray (or grease w/ some of the butter before melting)
Mix all of the above items together.
Bake for 45 to 60 minutes (until middle is set and nicely browned on top and around the edges).

Refrigerate leftovers.