I absolutely ADORE Paula Deen. I’m mildly obsessed. One day I will meet her and bake up a storm with her!
In the meantime, I settle for making recipes that remind me of her. This recipe has Paula Deen written ALL over it! It’s full of butter and simple carbohydrates. Does it get any better than that?
This recipe was passed down from one of my mother’s Junior Women’s Club friends, Mary Kuhn. It’s so simple to make and is delicious as a side dish for pork tenderloin or as dessert topped with ice cream!
Pineapple Bread Pudding
½ cup butter, softened
1 cup sugar
1 large can crushed pineapple, drained
7 slices white bread, cubed
- Preheat oven to 350 degrees. Grease a 8”x8” square baking dish.
- Stir all of the ingredients together until well incorporated and bread is soaked throughout.
- Turn into prepared baking dish and bake for one hour (uncovered), or until golden brown on top.
- Remove from oven and serve warm and top with vanilla ice cream if desired. (Told you it was easy!)