posted August 13, 2006 12:58
Cooking is creative... in an edible (if you're lucky) mad-scientist-y way
Pineapple bread pudding
1/4 cup margarine or butter 1 cup sugar 4 large eggs 1.5 tablespoons lemon juice 20 ounce can crushed pineapple, drained 5-6 slices of bread, cut into .5" cubes and left out until crouton like.
Grease a glass or ceramic 9" x 9" baking pan or 9" x 5" loaf pan. Do not use a metal pan because the bottom of the pudding will burn and, if it's not coated metal, the pineapple will pick up a metallic taste.
Unsalted margarine/butter makes the end result taste sweeter. Crushed pineapple packed in syrup rather than pineapple juice makes it taste extremely sweet.
Cream together the butter and sugar. Add the eggs one at a time, blending them in thoroughly. Mix in the lemon juice and pineapple and mix well. The result should look like lumpy scrambled eggs at the point.
Mix in the bread cubes. Don't worry if you see bits of butter floating around and separating. Let it sit for a minute or two, the stir it all up again to make sure everything is coated, then dump it all in the pan.
Bake 9" x 9" at 325F for 35-40 minutes until completely set.
Bake 9" x 5" at 325F for 40-50 minutes until completely set.