"Do vegetarians eat animal crackers?"--Unknown

Pineapple Pudding Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pineapple Pudding, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Alice Tuck
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick margarine, softened
1 cups sugar
3 eggs
1 20 oz.can crushed pineapple, unsweetened & undrained
cup milk
tsp. vanilla
3 cups cubed white bread (8-9 slices, crusts removed)

Directions:
Directions:
Preheat oven to 325 . Spray (Pam) a 9-inch square 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.


Personal Notes:
Personal Notes:
NOTE: Firm textured bread is best to use. This may be prepared a few hours ahead of time, kept in refrigerator, and baked when ready to serve. Be sure glass dish is at room temperature before baking.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

312W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!