
Bread pudding:
1 small loaf of bakery-type bread, cut into 1-2 inch chunks
5 eggs
4 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
about 1 cup of raisens
cooled roasted pineapple
Mix the milk, eggs, sugar, vanilla, and cinnamon together until very well blended. Put the bread chunks in a large baking pan, at least 13x9. Add the pineapple and raisens to the bread, making sure they are evenly distributed. Pour the milk mixture over the bread and push down the pieces of bread so that they absorb the liquid. Bake at 325F for about 50-60 minutes, until a toothpick inserted into the center comes out clean. Dust with powdered sugar to serve, or serve with ice cream.
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