Pineapple Microwave Bread Pudding
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 3 | large |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | can |
pineapple
14 oz, crushed |
*
|
| 4 | cups |
bread cubes, dry
stale or toasted |
* |
| 1 | x |
whipped cream
or vanilla ice cream |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 3 | large |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | can |
pineapple
14 oz, crushed |
*
|
| 946 | ml |
bread cubes, dry
stale or toasted |
* |
| 1 | x |
whipped cream
or vanilla ice cream |
*
|
Directions
In medium size mixing bowl beat together butter and sugar.
Add beaten eggs, milk, vanilla and drained pineapple.
Fold in bread cubes. Pour mixture into 1½ l (1½ qt) casserole.
Cook on Med (50%) 15 to 20 minutes or until firm.
Top with whipped cream or vanilla ice cream.
SERVES: 4 to 6
