Sunday, June 8, 2008

Pineapple bread pudding is tropical weather reminder

The weather was so hot and steamy here over the weekend that it was almost tropical. Sunny and in the nineties. Where were those ocean breezes hiding? We had to enjoy it, however, because, this being New England, we knew it could turn to raw and nasty overnight.

It seemed the right time to make a bread pudding with pineapple, that sweet, fragrant fruit from Hawaii.

Morning is a nice time to fit in some baking before the temps heat up outside. We were delighted to find this easy-prep bread pudding recipe, sent to us from Betty from California via the Akaka Falls Inn Hawaii group on the Web. We put it together right after breakfast, starting out as you would making a cake, beating the butter, sugar, and eggs together with an electric mixer. Then it’s a snap to fold in the bread, pineapple, and nuts, and the oven does the rest.

A little dab of whipped cream will do ya to top it off (and those of you who don’t remember that ‘little dab’ll do ya’ commercial are just babies). Thanks Betty for sharing this recipe.

Diana Rattray, Your Guide to Southern U.S. Cuisine)
1/2 cup butter or margarine, softened
1 cup sugar
1/2 teaspoon ground cinnamon
4 eggs
1 can crushed pineapple, drained (14 ounces)
2 cups French bread cubes (about 1/2-inch pieces)
1/4 cup chopped pecans or walnuts

In large bowl with mixer on medium speed, beat butter, sugar and cinnamon about 1 minute, scraping bowl frequently. Add eggs; beat on high speed 2 minutes, or until light and fluffy. Fold in remaining ingredients; pour into greased 1-1/2-quart casserole. Bake in preheated 350-degree F. oven for 40 to 45 minutes, or until knife inserted in center comes out clean. Serves 4.

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