Friday, July 29, 2011

Phizzy's Pineapple Bread Pudding

Category: Desserts
Difficulty Rating: Very Easy

Phizzy Edwards is one of my mom's (Anne Whitson's) best friends as well as being her cousin. They lived together as twenty-somethings in New York during the 40's. She was a chemist. My mom worked as a secretary in the CBS building at Rockefeller Center. You know, the plaza with the giant Christmas tree during the holidays and the gold statue of Rodin's "The Thinker"? It was in the movie "Home Alone"--the boy finds his mom waiting for him under the Christmas tree at the end? Anyway, Phizzy and my mom were on very slim budgets. They used to cook s'mores over a candle in their apartment. Mom said for once in their lives, they were too skinny. My Dad worried about this and used to come and feed them once a week (he was in school at MIT in Boston). They named the gold statue after my father, because it looked like him--always thinking. This recipe came along from a neighbor when Phizz lived in Texas. It is soooo good as a side-dish served with Ham--or serve it as dessert. There is never any left at the Robinson pot-lucks.

I know no one gets white bread anymore, but you can always use the rest for French Toast, orrr sandwiches for Tea with your daughter's stuffed animals!

Ingredients:

2 T flour
1/2 C sugar
large can crushed pineapple
3 beaten eggs
1/4 lb. butter
4 -5 sliced white bread, torn in small pieces

Directions:

Butter an 8X8 baking dish. Mix the first 3 ingredients well and add the eggs. Pour in baking dish. Melt 1/4 butter and mix with 4-5 slices (depending on how large your bread loaf is) torn white bread. Place on top of pineapple mix. Bake at 375 degrees for 30 minutes. Serves 4, but can be doubled or tripled easily. YUM! I want some now!

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