Phizzy's Pineapple Bread Pudding

 Phizzy Edwards was one of my mom's (Anne Whitson's) best friends as well as being her cousin. 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 potlucks. 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!