Vicki R. won first and second place at UNFI West for best recipe in their Pineapple Concoction contest. Here is her winning entry featuring Native Forest® Organic Pineapple:
Recipe for a baked pineapple bread pudding using crushed pineapple and pecans.
Ingredients:
- 1/2 cup butter or margarine, softened
- 1 cup organic sugar
- 1/2 teaspoon organic ground cinnamon
- 4 organic eggs
- 1 can Native Forest® Organic Pineapple, drained (14 ounces)
- 2 cups French bread cubes (about 1/2-inch pieces)
- 1/4 cup organic chopped pecans
Preparation:
In a large bowl with mixer on medium speed, beat butter, sugar and cinnamon for about 1 minute, scraping the bowl frequently. Add eggs; beat on high speed for 2 minutes, or until light and fluffy. Fold in remaining ingredients; pour into a greased 1 1/2-quart casserole. Bake in a preheated 350° oven for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Serves 4.
Cook Time: 45 minutes
Total Time: 45 minutes
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Republished by EdwardandSons.com