Pineapple Bread Pudding

A great way to use stale French bread, especially if you baked too many loaves when learning how to make French bread like I did.  A true comfort food.  Would be great served with vanilla ice cream or custard.

You will need:

2 cups milk, scalded (I used 2%, but whole or half-n-half would make the pudding richer)

3 tbsp butter, melted

4 cups French bread, torn into bite sized pieces. Slighty stale is best.

3 eggs

1/3 cup granulated sugar

1/3 cup brown sugar

1/2 tsp vanilla

1/4 tsp cinnamon

20 oz can crushed pineapple, drained

1)  Heat oven to 350°

2)  Use a bit of your melted butter to grease sides and bottom of casserole dish

3)  In saucepan, scald the milk.  Mix in melted butter.

4)  Place bread in casserole dish.  Like this (as if you couldn't figure it out):

5.  Pour milk and butter mixture over bread. Stir. Let sit for at least 5 mins.  It will look all gooey, like this:

6)  In a separate bowl, beat the eggs, then add sugars, vanilla, and cinnamon.  Add drained pineapple.

7)  Pour egg/pineapple mixture over bread. Mix well.

8)  Bake uncovered at 350° for 60 minutes or so, until top is golden brown and springs back when touched.  May be served warm or cold, but pudding will settle as it cools.

.

Welcome!

For some reason, I often feel the need to announce to the world via FB what I am cooking for dinner, want to cook, or want to learn how to cook.  This inevitably results in people asking for recipes.  Instead of trying to keep up with everyone and remember who I sent what, I decided to start this blog.  This way I can detail my recipes, include pictures, and (hopefully) get feed back from folks so I can see what needs to be tweaked.

I do not claim to be a professional anything, much less a chef.  I rarely measure anything while cooking, although for the sake of the recipes, I will try to at least give a vague idea of the amounts of the ingredients I am using.  I also do not claim to be ethnically true to the recipes; for example, my Greek potatoes might be completely unGreek or my Hungarian paprikash might give a bad name to all things Hungarian.  I don't know.  I start with a basic idea, or someone else's recipe, and I change things as I feel they are needed.  I will try and give credit if I am using someone else's recipe, but I almost always changes things to make them more "my own".

Enjoy!