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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pineapple Pudding Recipe

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This recipe for Pineapple Pudding is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick margarine, softened
1 ¾ cups sugar
3 eggs
1 20 oz.can crushed pineapple, unsweetened & undrained
½ cup milk
½ 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.

 

 

 

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