Serves: 5
Total Calories: 529
Trim bread. Cut enough into cubes to measure 4 cups, and soak in milk. Cream together margarine, sugar, and eggs. Add crushed pineapple and bread cubes. Mix well. Pour into greased casserole and bake at 350° until firm, about 30–40 minutes. Cut into squares. Serve with whipped cream or whipped topping or plain.
Note: If desired, a little grated cheese may be added to mixture, or sprinkle a little on top the last 10 minutes of baking.
Editor's Extra: When my assistant, Terresa, tested this recipe, she declared it an immediate family favorite. Who could argue?
Fun Fact: In 1493, Columbus landed in Guadeloupe and found pineapples, a fruit that had grown in the Caribbean for a thousand years. The Spanish thought they looked like pine cones, and tasted like sweet apples, hence the name “pineapple.” Captain Cook brought the fruit to the Hawaiian Islands in 1777, where they have grown so abundantly that the pineapple has come to be associated with Hawaii.
This Pineapple Pudding recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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