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D AY OLD BREAD RECIPES
Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and
sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix.
Bake at 350°F/177°C for 30 minutes.
BREADED PINEAPPLE
Chunked Pineapple 1 15-oz can
Cornstarch 2 TBL
Sugar 1/2 cup
Butter 1/4 cup
White Bread, 1 inch cubes 2 cups
Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high
for 7 minutes or until boiling — stir occasionally during the last half of cooking. Or, bake in oven at
350°F/177°C for 30 minutes — stir halfway through cooking time. Serve warm or cold.
BREAD PUDDING
White Bread, 1 inch cubes 1 1/2 cups
Vanilla Cook & Serve Pudding & Pie Filling 1 3-oz box
Cinnamon 1 tsp
Milk, liquid 2 cups
*Use any one of the following: dried spaghetti sauce seasoning, any ranch dressing, Italian herb
seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste.
Melt butter and add seasoning. Place bread on baking container and lightly brush with butter mix-
ture. Bake at 350°F/177°C for 10-15 minutes or until brown. Allow to cool. Break into bite size
pieces.
CRUNCHY BREAD SNACKS
Bread, sliced 1/2 inch thick 8 slices
Butter, melted 1/4 cup
Dry Seasoning Mix* 4 tsp
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