aka Amber Fox Kitchen

Insouciante Pineapple Breade Poudinge

• 1/2c butter, softened or melted
• 1c sugar (or, better, 1/2c sugar and 1/2c maple syrup)
• 1 can (approx 14oz) crushed pineapple, drained
• 5 to 7 slices bread (preferably egg bread, but anything's fine)
• 4 eggs, beaten
• 1/3c raisins (optional)
• 3 to 4T orange liqueur or cordial (optional)
• Greased glass or crockery bowl approx 10" diameter and 7" deep, with cover

1. Heat oven to 375 F. Combine butter with sugar/syrup until well blended. Add beaten eggs, pineapple, raisins and liqueur and combine until well blended. Tear or cut bread into small (approx 1/4" to 1/2") bits and add into bowl. Mix until well blended.
2. Cover and place in oven. After 30 minutes, remove cover. Pudding will be done when top surface is golden brown and sizzling, approximately 60 minutes.

Recipe: Daniel S