Pineapple Bread Pudding

1 loaf day old French bread
3 beaten eggs
2 cups water
1 cup sugar
2 teaspoons vanilla extract
One 18-ounce can crushed pineapple, drained
1/4 cup margarine
One 13-ounce can evaporated milk
2 cups milk
1 box Instant vanilla pudding
1 teaspoon cinnamon

Cut French bread into bite sized pieces and dot with cut up pieces of margarine. Set aside. In mixing bowl beat eggs, add evaporated milk, water, milk, sugar, pudding mix, vanilla, cinnamon and pineapple. Pour over French bread and let stand 30 minutes, Pour into greased Pyrex dish and bake at 350F for 45 minutes or until it sets.

Serves 10-12.

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Cajun Country -- New Iberia, Louisiana