In an effort to clean out my magazines and cookbooklets, I've decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays and Joy at Joy of desserts who hosts Vintage Recipe Thursday in an effort to clean out my pile of 'to do' recipes.
PINEAPPLE CASSEROLE
6 tablespoons butter, softened
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon orange peel
6 eggs
7-8 slices day old white or sourdough bread, cubed
1-20 ounce can + 1-8 ounce can crushed pineapple, drained well
2 tablespoons lemon juice
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon orange peel
6 eggs
7-8 slices day old white or sourdough bread, cubed
1-20 ounce can + 1-8 ounce can crushed pineapple, drained well
2 tablespoons lemon juice
- Preheat oven to 350 degrees.
- Cream butter, orange peel, vanilla and sugar together.
- Add the eggs, blending until smooth.
- Add lemon juice and pineapple.
- Fold in bread cubes.
- Pour into a well greased 9x9 baking dish.
- Bake, uncovered for 3540 minutes or until set.
♥
4 comments:
Hmmm, sounds like a pineapple bread pudding almost. Interesting.
My paternal grandmother used to make a delicious pineapple pie that she would serve, along with apple, pumpkin, and mincemeat, at Christmas time.
This recipe sounds good. :)
I'll have to share this with my mom. She loves pineapple! Thanks, Tamy.
Unusual and delicious, Tamy! Thanks!
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