 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
I have not tried this recipe. I'm posting this recipe for safe keeping. Ingredients:
10 slices white bread |
3/4 cup butter, melted |
5 eggs |
20 ounces crushed pineapple, drained |
1/4 cup dried currants or 1/4 cup raisins |
1 cup sugar |
1 1/2 teaspoons vanilla extract |
3/4 teaspoon ground cinnamon |
whipped cream (optional) |
Directions:
1. Place bread on a baking sheet. Bake at 375 for 4 minutes; turn over and bake 4 minutes longer or until very light brown. Cut toasted bread into 1-inch cubes. Toss with melted butter; set aside.
2. In a bowl, beat the eggs until thick and lemon colored. Add the pineapple, currants, sugar and vanilla; mix well. Fold in the bread cubes.
3. Pour into a greased 2 1/2 quart baking dish. Sprinkle with cinnamon. Cover and bake at 350 for 30-35 minutes or until bubbly and golden brown. Serve warm with whipped cream if desired.
|
|