Pineapple Bread Pudding ~ 3.15.12

A few days ago, I was moving around some "older" magazine issues and found a 2003 Mary Engelbreit's Home Companion that I didn't remember reading... maybe because it was from 2003.
Well, I am so glad I did open it up because it had 2 recipes that I just HAD to try this week!

The first is a side dish that pairs well with ham (think Easter!!)- so I cooked up some ham steaks, roasted some asparagus and tested this recipe on my kids.
1 out of 4 liked it, but I loved it! and decided it was MUCH better as a dessert than a side. So I added a scoop of vanilla ice cream to mine later on and ate a big bowl of this pineapple bread pudding.
I saved the leftovers and reheated them a few nights later and served it up when my husband was home- he loved it, too! So that makes 3 out of 7 loving this recipe, but really, the newborn doesn't have a say in this vote. I may make it again for company- it's a super easy throw together kinda recipe!

Enjoy!

Pineapple Bake
adapted from the Silver Palate Good times cookbook

8 thick slices day old bread, cut into 1 inch cubes (I removed the bottom crusts)
2 cups drained crushed unsweetened pineapple (I bought the kind in pineapple juice and saved my juice for another recipe!)
1/2 cup unsalted butter, melted
3/4 cup packed brown sugar
4 eggs, beaten

Preheat oven to 350 degrees. Grease a 1 1/2 quart baking dish
Combine the bread and pineapple and place in the prepared dish
Mix the butter, sugar, and eggs and pour over the bread mixture
Bake until puffed and golden, about 40 minutes. Serve immediately- with a scoop of ice cream is especially nice!

A Banana bread a day.... ~ 3.13.12

Please tell me I am not the only one who has a freezer full of over ripe bananas? At one point it was bordering on at least a dozen, maybe a dozen and a half!

I just can't seem to throw out those bananas and with a recipe as good as this (and as easy as this) one is.... why should I throw them away?

Thanks to Sycamore Stirrings for sharing this recipe for Banana bread made in the food processor- it has become my go-to recipe for it's ease in prep and simplicity of ingredients. The kids LOVE helping me make this recipe and of course, love eating the homemade banana bread.

Banana Bread
adapted from Sycamore Stirrings

Preheat oven to 350 degrees
Grease a 9x5 loaf pan

To the food processor bowl add:
2 very ripe bananas- medium sized
1/2 cup butter, cut into pieces, chilled

pulse about 20 seconds until butter and bananas are chopped and combined

Next add:
1 1/2 cup flour
3/4 cup sugar
2 eggs
1/4 cup buttermilk
1 tsp baking soda
1/2 tsp salt
a dash or 2 of ground cinnamon

pulse 10 seconds- just until incorporated

Optional- add in 1/2 cup walnut pieces or 1/2 cup mini chocolate chips

Pulse 2-3 times.
Turn batter out into the prepared pan.
Bake for 55-60 minutes or until cooked throughout and a toothpick comes out clean.
Cool completely before serving.

(click on the recipe name to print out without pictures in Google docs!)