Lucy Boston

Friday, May 6, 2011

Breakfast food

I made this dish for
my Easter after Easter dinner
with Sweetie's family...
OK, really, it's not breakfast food...
unless you live in my house world. 
It's Pineapple Souffle...
with a dollop of fresh whipping cream.

When you say it that way, definitely does not sound like breakfast, does it?
But, here's the recipe:

Pineapple Souffle
Butter a baking dish (6x10x2)

Four slices of bread (I used stale whole wheat) cubed, and layered on bottom of baking dish.
In a separate bowl, mix the following:

2 eggs and
3/4 cup sugar, beaten 'til frothy.
Blend in: 1/2 cup melted butter (the real stuff, not the watery, artificial stuff that wants to be called butter)
Add:  8 oz. crushed, drained pineapple.
Fold in 3/4 cup milk (again, the real stuff, not the no-fat kind - that's just water with blue tint)
Pour this mixture over the bread in the baking dish.  Make sure all of the bread gets soaked, pushing it down into the liquid. 
Bake at 350 degrees Fahrenheit for 45 minutes.
Makes six generous servings.
Serve warm or chilled.   Fresh whipping cream optional.
Now, back to the breakfast part...
If you're country folk like me,
then it's a fancy bread pudding.
(Bread pudding, the recipe,
I am sure  was created as a way to use up the stale bread and the cow's milk.)
a glorified french toast...
bread, milk and egg...with some fruit added.

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