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Wednesday, 16 April 2014

Pineapple Bake for Easter

The Silver Palate Good Times Cookbook by Julee Rosso and Shiela Lukins,  USA 1984/85


Pineapple Bake   
“This is a very moist and delicious bread pudding – a lovely addition to an Easter menu.”
8 thick slices day-old bread, cut into 1-inch cubes; 2 cups drained crushed unsweetened pineapple; ½ cup (1 stick) unsalted butter, melted; ¾ cup packed brown sugar; 4 eggs, beaten
1. Preheat oven to 350°F. Grease a 1 ½-quart baking dish.
2. Combine the bread and pineapple and place in the prepared baking dish.
3. Mix the butter, sugar, and eggs and pour over the bread mixture.
4. Bake until puffed and golden, about 40 minutes. Serve immediately.
6 portions.


Kylie in Perth, who must be a first class Googler, discovered these festive season pineapple creations by DIY Kelly in Los Angeles. Walnut pineapples for Thanksgiving and boiled egg pineapples for Easter. Kelly is the mistress of her glue gun. Great holiday activities! Anne.

1 comment:

  1. This sounds really delicious - and I love those DIY pineapple eggs. Very cute. You have a lovely Easter, Anne and Ann!

    ReplyDelete