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By Kate Miller
Having a large family can be a challenge, especially when you're trying to be frugal. Every bit of leftover food is not wasted and can be turned into new dishes with a little creativity.
Whenever we have leftover bread, I would make pineapple bread pudding and serve it for breakfast or brunch. It's really easy to make and only calls for a few ingredients. You get a lovely, freshly baked, moist and flavorful bread pudding for the entire family under an hour!
Pineapples add an tropical twist to the recipe with its natural sweet and tart taste, but you can also add dried currants or raisins, pecans or walnuts, or even a dash rum.
Pineapple bread pudding also makes a great dessert for springtime, drizzled with warm tangy lemon custard sauce and topped with fresh whipped cream.
(serves 6)
Ingredients:
8-
1
can (20 ounces) crushed pineapple, drained
4 large eggs
½ cup butter, melted
¾ cup packed
light-
How to make:
1. Heat your oven to 350˚F.
2. Grease a 1½ quart baking dish with butter.
3. Combine bread and pineapple in medium-
4. Beat eggs with electric mixer until light and fluffy.
5. Add butter and sugar. Continue to beat until blended.
6. Pour the butter mixture over bread mixture.
7. Bake pineapple bread pudding for 35-
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Apples paired wonderfully with the natural sweetness of fresh dates while the coconut
gives this easy-
Easy-
An aromatic lemony scent that's simply irresistible. Serve as a dessert with balsamic macerated strawberries and fresh cream for real indulgence.
Lovely cake with moist airy texture. Its refreshing matcha taste and almonds are a perfect combination of flavors. Easy and sure to excite any jaded palate.
Trying to keep your diet low fat ? Then don’t miss this cake recipe. High on taste, low in calories!




