Recipe - Pineapple Pudding

4 ounce Butter (not margarine)
Three fourths cup Sugar
4 Eggs
1 cn Crushed pineapple
4 Pieces of bread, cubed,
crusts included

Cream roomtemp butter and sugar togetherthis can be done right in the
casserole dish it will be baked in. Beat in eggs, one at at a time. Stir in
the crushed pineapple (make sure you drain it very well). Fold in the cubed
breadI use white but I guess you can use whatever. Bake at 350 degrees F
for about 45 minutesthe edges will turn golden brown and it will get all
bubbly. Serve warm, as a sidedish with your meal. It could be used as a
dessert, but we usually indulge with our main meal)

You can cut down on the amount of butter if you wantI usually only use
Three fourths of a stick. Leftovers heat up very well, too. Enjoy!

Julie Doepken doepj@ruby.ils.unc.edu

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini