Try this Pineapple Pudding recipe, or contribute your own.
Suggest a better descriptionCream room-temp butter and sugar together--this 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 bread--I use white but I guess you can use whatever. Bake at 350 degrees F for about 45 minutes--the 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 want--I usually only use 3/4 of a stick. Leftovers heat up very well, too. Enjoy! Julie Doepken doepj@ruby.ils.unc.edu
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Serving Size: 1 Serving (1955g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3368 | ||
Calories from Fat: 899 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.9g | 133 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 38.2g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1403.9mg | 48 % | |
Potassium 1776.3mg | 47 % | |
Total Carbohydrate 509g | 150 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 503.6g | ||
Protein 127.9g | 183 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3368
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