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Baked Pineapple Bread Pudding
12 slices of white bread, torn into
strips to fit food chute
20-ounce (565 g) can pineapple chunks,
drained
2 eggs
1 cup (250 ml) half ’n half cream
Insert Chopping/Mixing Blade into food processor bowl and, with processor run-
ning, drop bread through food chute to make soft breadcrumbs. Pour into a
greased 2-quart (2 L) casserole dish. Place pineapple chunks in food processor
bowl with Chopping/Mixing Blade. Process pineapple for 20 seconds. Add eggs,
cream, vanilla, melted butter or margarine, and sugar. Process until mixed. Pour
pineapple mixture over soft breadcrumbs. Garnish with three pineapple rings
overlapping in center. Bake at 350ºF (180ºC) for 1 hour or until golden. Makes 8
servings.
Apple Crisp
6 large Golden Delicious apples,
peeled and cored and cut to fit in
food chute (6 cups [1.5 L] sliced)
1 tablespoon (15 ml) lemon juice
1
⁄2 cup (125 ml) sugar
1 tablespoon (15 ml) flour
1 teaspoon (5 ml) cinnamon
1
⁄4 teaspoon (1.25 ml) nutmeg
Using slicer/shredder disc, slicing side up, slice apples. Put apples in a large bowl.
Drizzle lemon juice over apples. Sprinkle apples with sugar, flour, cinnamon, and
nutmeg. Stir to mix, then put apples in ungreased 2-quart (2 L) baking dish. Using
Chopping/Mixing Blade, place topping ingredients in work bowl and pulse until
mixed. Crumble topping over apples. Bake at 375ºF (190ºC) for 30 minutes. Serve
topped with vanilla ice cream. Makes 6 servings.
Topping:
1
⁄2 cup (125 ml) butter, melted
1 cup (250 ml) flour
1 cup (250 ml) sugar
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) vanilla
1 tablespoon (15 ml) melted butter or
margarine
1
1
⁄2 cups (375 ml) sugar
3 pineapple slices, drained
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