Pineapple pudding
1 cup sugar
1/2 cup butter
2 eggs, beaten
1/2 cup milk
1 20-ounce can chunk pineapple or 1 cup fresh crushed pineapple, drained, but reserve 2 tablespoons of juice
4 cups bread, cubed (approximately 7 slices)
Directions:
Pre-heat oven to 375 degrees.
Beat the butter and sugar; add eggs, milk, pineapple and 2 tablespoons of the reserved pineapple juice. Then fold in bread cubes.
Pour into a 9 x 9-inch baking dish and bake for 45 to 55 minutes or until set. If it gets too brown, cover lightly with aluminium foil for the last 5 to 10 minutes. Serve warm.
Tips: Choosing milk: use whole or 2% milk. Anything lighter and you run the risk of a too-thin pudding.
1 cup sugar
1/2 cup butter
2 eggs, beaten
1/2 cup milk
1 20-ounce can chunk pineapple or 1 cup fresh crushed pineapple, drained, but reserve 2 tablespoons of juice
4 cups bread, cubed (approximately 7 slices)
Directions:
Pre-heat oven to 375 degrees.
Beat the butter and sugar; add eggs, milk, pineapple and 2 tablespoons of the reserved pineapple juice. Then fold in bread cubes.
Pour into a 9 x 9-inch baking dish and bake for 45 to 55 minutes or until set. If it gets too brown, cover lightly with aluminium foil for the last 5 to 10 minutes. Serve warm.
Tips: Choosing milk: use whole or 2% milk. Anything lighter and you run the risk of a too-thin pudding.
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