Pineappleandjellypudding Recipes

MOM'S PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange bread cubes in a 2-quart baking dish. Stir pineapple, melted butter, sugar, and eggs into bread until well mixed. Cover baking dish with aluminum foil.
• Bake until puffed and golden brown, about 1 hour.

PINEAPPLE BREAD PUDDING

Steps:

• Grease a 2-quart casserole dish.
• Spread bread cubes in the bottom of the prepared casserole dish. Pour butter over bread cubes and top with pineapple.
• Beat eggs and sugar together in a bowl until foamy; pour over bread mixture. Cover dish with aluminum foil and refrigerate, about 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until browned, 5 to 20 minutes.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Lightly butter a 2-quart baking pan. Place eggs, pineapple, flour, sugar, and salt in pan and whisk to combine.
• Scatter bread over pineapple in pan and whisk to combine.
• Cook until golden brown, 40 minutes. Let cool slightly. Serve warm at room temperature. (To store, cover and refrigerate, up to 2 days.)

PINEAPPLE GELATIN DELIGHT

Steps:

• Equipment: big pot; gelatin mold
• Spray gelatin mold with non stick cooking spray
• Add 4 cups of pineapple juice, sugar and gelatin to a pot on medium heat. Stir constantly for 10 minutes.
• Dissolve the cornstarch in the remaining pineapple juice (4 cups).
• Add this mixture to the one in the pot, continue stirring for another 10 minutes. The mixture will start to thicken.
• Pour the mix into mold.
• Let it cool down at room temperature then refrigerate.
• Unmold before serving.

PINEAPPLE AND JELLY PUDDING

Steps:

• Mix jello with boiling water and preserved juice.
• Put in fridge to set.
• Whip cream and mix in crushed pineapple. Fold.
• When jello has almost set, beat it with an egg beater, folding jello into cream.
• Refrigerate overnight.
• Serve with ice cream.

PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 1.5-quart casserole dish.
• In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Then add the eggs one at a time, incorporating fully between each addition. With the mixer on low, beat in the pineapple just until incorporated. With a rubber spatula, fold in the bread. Pour it into the prepared dish.
• Bake in the oven until golden brown and set, 50 to 60 minutes.

PINEAPPLE PUDDING

Steps:

• Whip pudding, cream and pineapple juice until firm.
• Fold in crushed pineapple pieces.
• Chill for an hour or so before serving.
• Simple as that!

PINEAPPLE PUDDING CAKES

Steps:

• Preheat the oven to 325 degrees F. Place a full tea kettle over medium-low heat. Spray four 1 cup ovenproof ramekins with nonstick cooking spray.
• Separate the eggs, putting the whites in a slightly larger bowl. Using a hand mixer, whip the egg whites until they hold stiff peaks. Set aside. To the yolks, add the sugar and beat until the sugar is dissolved and the color has turned a pale yellow. Add the pineapple juice and vanilla. Sift in the flour and salt and mix well. Mix in the milk.
• Fold the whites into the yolk mixture. Divide the batter among the ramekins. Place the ramekins into a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins. Bake the pudding cakes until set, about 20 minutes. Let cool to room temperature before serving. To serve, garnish with pineapple chunks.

PINEAPPLE PUDDING

Steps:

• In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers.