I’m hitting the kitchen for Thanksgiving this year. While I’m not responsible for the entire meal, but I am contributing a favorite dish that my mom’s mother used to make: pineapple bread pudding.
The recipe actually comes from my mom’s sister-in-law, my Aunt Kevin, who—I’m told—brought the recipe with her to the family as part of her dowry. But for as far back as I can remember, it was my Grandma Cawley who served this up at special family dinners—Thanksgiving especially.
This will be my first time making it, but I’m excited to try. I’m sure it won’t be as good as my grandmother’s used to be, but I’m glad to be able to carry on the tradition.
½ cup butter
1 cup sugar
1 can of crushed pineapple
7 slices of bread, cubed
- Cream butter and sugar.
- Add eggs one at a time.
- Add pineapple.
- Cube bread and add to mixture.
- Pour into greased 1 ½ qt. casserole.
- Bake at 350o for 1 hour.