BREAD PUDDING
From the Kitchen of Eleanor Mendel
My mother invented it and we have ll
(generations) used it innumerable times.
Ingredients
1 scant cup sugar
6 tbsp. Fleischmann’s unsalted margarine [if substituting
butter-unsalted]
4 Eggs
8 slices Egg Bread cubed w/o crust
16 oz. Dole Crushed Pineapple can in its own syrup
1-2 T Cinnamon
1 box small Frosted Flakes
Frosted Corn flakes topping
Crush frosted flakes in blender or Cuisinart
Melt ¼ stick margarine
Put crushed cereal in bowl and mix in cinnamon with fork
Add melted butter and mix well
Set aside
Bread
Pudding Preparation
1.Mix and blend
[at low speed butter and sugar] add eggs one at a time.
2.Add pineapple
3.Add bread and
fold in with spatula
4.'Butter' an
oven safe glass dish [preferably round], pour in mixed ingredients.
5.Top with
crushed frosted flakes mixture
Bake for 1:15 at 350F turn once. When the pudding is golden but not
brown--it's ready.
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